Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield: Serves 6
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 14 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 9.7g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 10.7g
  • Carbohydrate: 27.6g
  • Fiber: 1.8g
  • Cholesterol: 56mg
  • Iron: 1.7mg
  • Sodium: 409mg
  • Calcium: 59mg

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)

Preparation

  1. 1. Combine first 3 ingredients in a small bowl; chill.
  2. 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. 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.
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