Tuesday's Christmas 2015 Cupboard—Corn Pancakes & Smoked Salmon

Adapted from Cooking Light_August 2012



corn pancakes
with smoked salmon
& meyer lemon-chive cream

A delicious way to use Christmas Meyers!


ingredients

available in packs of four at safeway

  • 1/4 c. light sour cream
  • 2 T. chopped fresh chives
  • 1 tsp grated fresh lemon rind

  • 1/2 c. all-purpose flour (2.25 ounces)
  • 1/2 c. yellow cornmeal
  • 1 tsp sugar
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/8 tsp ground red pepper

  • 1+1/4 c. fresh corn kernels (3 ears)
  • 2/3 c. low-fat buttermilk
  • 3 T. butter, melted
  • 1 large egg
  • 12 thin slices cold smoked salmon (6 oz.)
optional:  ground cumin


make it!

Add a little cumin on top for a hint of Tex-Mex

  1. Combine first 3 ingredients in a small bowl; chill cream mixture in fridge.
  2. Combine flour & next 5 ingredients in a medium bowl, or a food processor.
  3. Combine 1 c. fresh corn kernels (leave 1/4 c. remaining), buttermilk, butter & eggs.  Add to flour mixture & blend until coarsely mixed.
  4. Fold in remaining 1/4 c. corn kernels.
  5. Pour about 1/4 c. per pancake onto a hot nonstick skillet.  Spread gently with the back of a spoon to flatten each pancake.  
  6. Cook until bubbly & edges are lightly browned (about 3 mins); flip pancakes & cook for about 1 minute more.
  7. Arrange 2 pancakes per plate.  Top each pancake with 1 slice of smoked salmon & 2 T. lemon-chive cream.  Sprinkle on cracked black pepper.
  8. Serve immediately & enjoy!
bon appétit

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