Corn Pancakes with Smoked Salmon and Lemon-Chive Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup light sour cream |
2 tablespoons chopped fresh chives |
1 teaspoon grated fresh lemon rind |
2.25 ounces all-purpose flour (about 1/2 cup) |
1/2 cup yellow cornmeal |
1 teaspoon sugar |
1/4 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
1 1/4 cups fresh corn kernels, divided (about 3 ears) |
2/3 cup low-fat buttermilk |
3 tablespoons butter, melted |
1 large egg |
12 thin slices cold-smoked salmon (about 6 ounces) |
Directions:
1. Combine first 3 ingredients in a small bowl; chill.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
3. Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Serve immediately.
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