Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Corn Pancakes with Smoked Salmon and Lemon-Chive CreamRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl


Serves 6
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 32 Minutes

Nutritional Information

Calories 239
Fat 9.7 g
Satfat 5 g
Monofat 2.9 g
Polyfat 1 g
Protein 10.7 g
Carbohydrate 27.6 g
Fiber 1.8 g
Cholesterol 56 mg
Iron 1.7 mg
Sodium 409 mg
Calcium 59 mg


1/4 cup light sour cream
2 tablespoons chopped fresh chives
1 teaspoon grated fresh lemon rind
2.25 ounces all-purpose flour (about 1/2 cup)
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 low-fat buttermilk
3 tablespoons butter, melted
1 large egg
12 thin slices cold-smoked salmon (about 6 ounces)


1. Combine first 3 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.