Prepare pancake mix with water. Add salmon,
bacon, lemon zest, and caramelized onion.
Hold covered under refrigeration.
Mix sour cream and dill. Hold covered under refrigeration.
Place three #24 scoops of batter on hot griddle.
Cook until golden brown and turn. Finish cooking pancakes.
Place three on a plate and dot each pancake with 1 tsp. dill sour cream.