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Corn Pancakes with Smoked Salmon

Ingredients

  • 1 box (8 ½ oz) Corn Muffin Mix 

  • ¼ Cup Flour 

  • ¾ Cup Buttermilk or milk 

  • ½ tsp Cumin 

  • 1 Egg

  • 1 Cup Sour cream

  • ½ tsp Lemon rind, grated

  • ½ Lb Smoked salmon, Sliced

  • Fresh chives or dill Snipped

Preparation

  • In a large bowl, blend corn muffin mix and flour. Stir in buttermilk, egg and cumin until moist. Let stand while heating up your pan. 


  • Coat a 12" skillet with cooking spray. Heat medium-high. Drop tablespoons of batter onto skillet to form 1 1/2 circles. Cook for 1 minute on each side until golden. Transfer to rack. 


  • Mix sour cream and rind in a bowl. Slice salmon into thin strips. 


  • Top each pancake with a strip of salmon and 1 tsp of sour cream mix. Sprinkle with chives or dill on top.


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