corn pancakes with smoked salmon and green onion sour cream
the range of flavors in this dish go well together. it is both light and filling at the same time. great for a summer meal.
- 1/4 cup light sour cream
- 2 tablespoons chopped green onion
- 1/2 cup all-purpose flour
- 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 milk
- 3 tablespoons butter, melted
- 1 large egg
- smoked salmon (about 6 ounces)
1. Combine first 2 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.