Corn Pancakes with Smoked Salmon & Lemon-Chive Cream
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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