Corn Pancakes with Smoked Salmon and Lemon-Chive Cream
Author: 
Recipe type: Appetizer or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • ¼ cup light sour cream
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • ½ teaspoon grated fresh lemon rind
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 1¼ cups fresh corn kernels, divided (about 3 ears)
  • ⅔ cup low-fat buttermilk
  • 3 tablespoons butter, melted
  • 1 egg
  • 12 thin slices cold-smoked salmon (4 ounces)
Instructions
  1. Combine first sour cream, chopped chives, and grated lemon rind in a small bowl and refrigerate.
  2. Combine flour, cornmeal, sugar, baking soda, salt, and ground red pepper in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until pureed. Add pureed corn mixture to flour mixture, stirring until combined. Fold in remaining ¼ cup corn.
  3. Spray a nonstick pan with cooking spray and place over medium heat. Pour about 2 tablespoons batter per pancake into pan. 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. For an appetizer serving: arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Double or triple serving size for an entree size.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/08/corn-pancakes-with-smoked-salmon-and-lemon-chive-cream/