Tuesday, April 22, 2014
Corn Cakes with Smoked Salmon
If you're looking for a brunch dish that's a little indulgent but not heavy, and just fancy enough for weekend guests, this is it. I made these on Easter and just loved them, and they'd be great for treating moms on Mother's Day morning. This savory spin on pancakes is made with cornmeal and corn, topped with slices of smoked salmon, and dolloped with light sour cream.
I also experimented with popovers recently. These are my first ever. Look at that pop! This is a plain one, but I also experimented with crumbled bacon and want to play more with them.
For those of you who prefer a better corn product for the corn cakes, I found an organic yellow cornmeal made by Arrowhead Mills at my local health food store. No luck in the supermarket organic section. If you don't eat fish, you can substitute the smoked salmon with slices of ham, or top it with a fried egg. The recipe is pretty easy, and if you have a large electric griddle you can make all the corn cakes at once in one batch. That equals a little more time for weekend relaxin'.
Corn Cakes with Salmon
Barely adapted from Cooking Light
2¼ ounces all-purpose flour (about ½ cup)
3¼ ounces organic yellow cornmeal (about ½ cup)
1 tsp cane sugar
¼ tsp baking soda
¼ tsp kosher salt
⅛ tsp cayenne pepper
1 cup frozen corn kernels, thawed
⅔ cup low-fat 1% milk
½ tsp white vinegar
3 tbs melted unsalted butter, plus a little extra for pan
1 large egg
6 ounces sliced smoked salmon
¼ cup light sour cream
2 tbs chopped scallions
Lemon wedges, for serving
Have an electric griddle or nonstick frying pan ready. Stir together the vinegar and milk. (Or if you happen to have buttermilk, just substitute the vinegar and milk with ⅔ cup buttermilk.)
In one bowl, stir together the flour, cornmeal, sugar, baking soda, salt, and cayenne. In a blender or food processor, puree the corn, milk mixture (or buttermilk), melted butter, and egg. Pour the liquid ingredients into the bowl of dry ingredients, and stir together just until combined.
Heat your griddle to 350° or your frying pan over medium heat. Use a butter knife to run a small pat of butter all over the griddle, or just swirl a small pat of butter in the frying pan until the bottom is coated. Drop 2 tablespoons of batter on the griddle or in the skillet at a time to form one pancake. Let them cook for 2 to 3 minutes, until bubbles appear on the surface and the underside is golden. Flip the pancakes, then cook about 2 minutes more, until the other side is golden. Move the finished corn cakes to a plate and repeat with any remaining batter.
Put two or three corn cakes on a plate, then top with some slices of smoked salmon. Dollop with some sour cream, and sprinkle with chopped scallions.