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Home | B&B Listings | B&B Recipes | Breakfast Main Dishes | Corn Pancakes with Smoked Salmon and Dill-Shallot Sauce |
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This Recipe contributed by: |
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| Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- boiling 1 cup cornmeal 4 tablespoons butter 1 cup flour 1 1/2 teaspoons baking powder 1 teaspoon salt 3 tablespoons sugar 3 eggs 1 cup milk 2 green onions -- thinly sliced 1 cup corn kernels 1/2 cup sour cream 2 tablespoons dill -- chopped 2 tablespoons shallots -- finely chopped In a large bowl, pour the boiling water over the cornmeal. Stir in the butter until melted, and set the cornmeal aside to cool for about 10 minutes. Meanwhile, stir together the flour, baking powder, salt and sugar in a medium-size bowl. In another bowl beat the eggs with the milk until well blended. Stir in the green onions and corn. For Sauce, stir together the sour cream, dill, & shallots. Refrigerate it until ready to use. When cornmeal is cool, stir in the egg mixture until smooth. Add the dry ingredients, half at a time and stir just until blended. Do not overmix. Cook pancakes. Serve topped with rolled slices of smoked salmon & a generous dollop of the sauce. Garnish with dill. Serves 4 |
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| (Updated: 10 Jan 2003) | ||||||||||
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