Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Tiffany Vickers Davis
Recipe by Cooking Light June 2013


Credit: Squire Fox; Styling: Mary Clayton Carl

Recipe Summary test

25 mins
25 mins
Serves 8 (serving size: 2 topped pancakes)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients.

  • 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.

  • 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.

  • 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.

Nutrition Facts

69 calories; fat 2.5g; saturated fat 1g; mono fat 0.7g; poly fat 0.3g; protein 2.5g; carbohydrates 9.2g; fiber 1g; cholesterol 26mg; iron 0.7mg; sodium 201mg; calcium 24mg.