I’ve hit the point of summer where I don’t really want a huge meal for dinner each night. While I was perusing the August issue of Cooking Light, I came across this recipe that sounded really interesting- Corn Pancakes with Smoked Salmon and Lemon-Chive Cream. We ended up getting a ton of corn in our CSA last weekend so the timing worked out well to make it this week.
I loved the combination of flavors- the savory corn pancakes melded perfectly with the smoked salmon and the light sour cream topping was the perfect touch to top it off with. Baby T also enjoyed the corn pancakes (although I did not give him any of the smoked salmon- I did a little research online and the results were a bit iffy if it’s ok for toddlers.) I actually made this recipe in the early afternoon and stored each individual pancake in layers of wax paper and the smoked salmon and cream in separate containers. Then, at dinner, I reheated the pancakes in the microwave in 30 second intervals and then topped it with the slices of salmon and a dollop of sour cream. While we had these for dinner, it would also work out great for a light lunch or a party appetizer.
- 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)
- Combine first sour cream, chopped chives, and grated lemon rind in a small bowl and refrigerate.
- 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.
- 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.
Source: Slightly adapted from Cooking Light, August 2012