Corn Pancakes with Salmon

 
Source: Breakfast in Bed : 90 Recipes for Creative Indulgences

Serves 4

Pancakes
1 cup boiling water
1 cup cornmeal
4 tbsp butter, sliced
1 cup unbleached white flour
1/2 tbsp baking powder
1 tsp salt
3 tbsp sugar
3 eggs
1 cup milk
2 green onions, sliced thin
1 cup corn kernels

Sauce
1/2 cup sour cream
2 tbsp chopped fresh dill
2 tbsp finely chopped shallots
dash of vermouth or dry white wine

To finish
veg. oil
100g smoked salmon
sliced green onions, dill

• Make the sauce by combining the 4 ingredients. Refrigerate. 
   
• In a large bowl, pour the boiling water onto the cornmeal. Stir in butter until melted. Cool for 10 minutes.
    
• In another bowl, beat the eggs with the milk. Add the green onions and corn. Add to the cornmeal mixture.
     
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Add to the cornmeal mixture, half at a time. Stir until just blended. Do not overmix.
   
• Heat a small amount of oil in a large non-stick skillet. Drop blobs of batter and cook through until bubbly. Flip. Store on a warm plate. Repeat.
   
• Serve with the sauce and salmon.

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