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Corn Pancakes with Smoked Salmon & Lemon-Chive Cream

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Rate this recipe 4.7/5 (3 Votes)

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)

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

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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