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Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 14 mins
Total time 32 mins
Yield Serves 6

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.