Mini Cornmeal Cakes with Heirloom Tomato Relish

Photo: Squire Fox; Styling: Mary Clayton Carl

With tomatoes fresh from the garden, these Mini Cornmeal Cakes with Heirloom Tomato Relish appetizer treats encompass the full flavors of the season's best produce.

Yield: Serves 8 (serving size: 2 topped pancakes)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 9.2g
  • Fiber: 1g
  • Cholesterol: 26mg
  • Iron: 0.7mg
  • Sodium: 201mg
  • Calcium: 24mg

Ingredients

  • Relish:
  • 2 small heirloom tomatoes, seeded and finely chopped (about 1 pound)
  • 1/4 cup chopped fresh basil
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • Pancakes:
  • 1.75 ounces all-purpose flour (about 1/3 cup)
  • 2 tablespoons yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons whole buttermilk
  • 1 large egg, separated
  • Cooking spray
  • Remaining ingredient:
  • 4 teaspoons crème fraîche or reduced-fat sour cream

Preparation

  1. 1. Combine first 6 ingredients.
  2. 2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
  3. 3. Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white.
  4. 4. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.
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