Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 8
David Bonom
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
14 mins
total:
32 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl; chill.

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  • 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.

  • 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.

Nutrition Facts

239 calories; fat 9.7g; saturated fat 5g; mono fat 2.9g; poly fat 1g; protein 10.7g; carbohydrates 27.6g; fiber 1.8g; cholesterol 56mg; iron 1.7mg; sodium 409mg; calcium 59mg.
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