Corn Pancakes with Smoked Salmon & Lemon-Chive Cream

Photo by Kira A.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 1/4

    cup sour cream

  • 2

    TBS fresh chopped chives

  • 1

    tsp grated fresh lemon rind

  • 1/2

    cup flour

  • 1/2

    cup yellow cornmeal

  • 1

    tsp sugar

  • 1/4

    tsp baking soda

  • Kosher salt

  • 1/8

    tsp ground red pepper

  • 1 1/4

    cups fresh corn kernels, divided (1 cup / 1/4 cup)

  • 2/3

    cup buttermilk

  • 3

    TBS butter, melted

  • 1

    large egg

  • 12

    thin slices cold smoked salmon (~ 6 oz)

Directions

1. Combine first three ingredients (through lemon rind) in a small bowl; chill. 2. Combine flour and next 5 ingredients (through red pepper) in a medium bowl. Set aside. 3. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn kernels. 4. Pour about 2 TBS batter per pancake onto a hot griddle, spread gently with a spatula. Cook 3 minutes or until both sides are lightly browned. 5. Arrange 3 pancakes on each of 4 plates; top each pancake with 1 slice salmon and 1 tsp lemon-chive cream. Serve immediately. Makes 4 servings. Each serving = 7 Weight Watchers points.

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