Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Ingredients

  • 1/4 cup light sour cream $
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon rind $
  • 2 1/4 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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