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Corn and chive pancakes with smoked salmon
Corn and chive pancakes with smoked salmon
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Impress your loved ones with delicious smoked salmon on corn pancakes for breakfast.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 115g (3/4 cup) self-raising flour
  • 160ml (2/3 cup) skim milk
  • 2 eggs, lightly whisked
  • 62.50 ml fresh chives, loosely packed, finely chopped
  • Salt & freshly ground black pepper
  • Vegetable oil, to grease
  • 125g (1/2 cup) light sour cream (Dairy Farmers brand)
  • 20.00 ml chopped fresh dill
  • 1 200g pkt smoked salmon slices
  • Dill sprigs, to serve
Instructions:
  • Using a small, sharp knife, carefully cut along the length of the corn close to the core to remove the kernels. Repeat this process with the remaining cobs.
  • Boil corn kernels in a saucepan over medium-high heat for 2 minutes, then strain.
  • In a medium bowl, sift flour and create a well in the center. In a separate jug, whisk together milk and eggs. Slowly incorporate the milk mixture into the flour to create a smooth batter. Add corn and chives, then season with salt and pepper.
  • Prepare a large non-stick frying pan by brushing it with oil and heating it over medium-high heat. Spoon four 1/4-cup portions of batter into the pan, ensuring they are about 4cm apart. Cook for 1-2 minutes until golden underneath and bubbles form on the surface. Flip and cook for another 30 seconds until golden. Transfer to a plate lined with paper towel, cover with foil to keep warm, and repeat with the remaining batter in 2 more batches to yield 12 pancakes.
  • In a small bowl, mix the sour cream and dill together.
  • Arrange 2 pancakes on each plate, layer with smoked salmon slices, and spoon over dill sour cream. Garnish with lemon wedges and fresh dill sprigs, if preferred.

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