Corn Pancakes With Smoked Salmon And Lemon-Chive Cr

Name: Corn Pancakes With Smoked Salmon And Lemon-Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Corn Pancakes With Smoked Salmon And Lemon-Chive Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Pancakes With Smoked Salmon And Lemon-Chive Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions