Mini Cornmeal Cakes With Heirloom Tomato Relish

Name: Mini Cornmeal Cakes With Heirloom Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche or reduced-fat sour cream

Servings: persons

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 creme fraiche or reduced-fat sour cream

1
Combine first 6 ingredients.
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
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
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 creme fraiche and 1 1/2 teaspoons tomato relish. Serve immediately.

342

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Relish:, 2 small heirloom tomatoes, seeded and finely chopped (about 1 pound), 1/4 cup chopped fresh basil, 1 teaspoon extra-virgin olive oil, and more.

Yes, Mini Cornmeal Cakes With Heirloom Tomato Relish falls under the Baking & Desserts 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!