Mini Cornmeal Cakes with Heirloom Tomato Relish

Cooking Light - June 2013

Mini Cornmeal Cakes with Heirloom Tomato Relish

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    small heirloom tomatoes, seeded and finely chopped (about 1 pound)

  • ¼

    cup chopped fresh basil

  • 1

    teaspoon extra-virgin olive oil

  • ½

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 3

    garlic cloves, minced

  • Pancakes:

  • 1.75

    ounces all-purpose flour (about ⅓ cup)

  • 2

    tablespoons yellow cornmeal

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • tablespoons whole buttermilk

  • 1

    large egg, separated

  • Cooking spray

  • Remaining ingredient:

  • 4

    teaspoons crème fraîche or reduced-fat sour cream

Directions

1. Combine first 6 ingredients. 2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist. 3. Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white. 4. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.


Nutrition

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