Corn Pancakes With Smoked Salmon And Lemon-Chive Cream

• 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.

light sour cream, fresh chives, lemon rind, flour, yellow cornmeal, sugar, baking soda, kosher salt, ground red pepper, corn kernels, lowfat buttermilk, butter, egg, thin slices coldsmoked salmon

Taken from www.myrecipes.com/recipe/corn-pancakes (may not work)