Created with Sketch. ADD YOUR REVIEW 10 Reviews
Hands-on Time
14 Mins
Total Time
32 Mins
Yield
Serves 6
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

Combine first 3 ingredients in a small bowl; chill.

Step 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.

Step 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.

You May Like

Ratings & Reviews