Corn and chive pancakes with smoked salmon

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6
Corn and chive pancakes with smoked salmon

(3) Rate it

  • 0:20 Prep
  • 0:15 Cook
  • 6 Servings
  • Capable cooks

Wake up the ones you love with this gourmet breakfast idea of smoked salmon on a bed of beautiful corn pancakes.

Featured in
Low kilojoule, Nutrition information

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
  • 1/4 cup 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)
  • 1 tablespoon chopped fresh dill
  • 1 200g pkt smoked salmon slices
  • Lemon wedges, to serve
  • Dill sprigs, to serve

Method

  • Step 1
    Use a small, sharp knife to cut the length of the corn close to the core to remove the kernels. Repeat with remaining cob.
  • Step 2
    Cook corn kernels in a saucepan of boiling water over medium-high heat for 2 minutes. Drain.
  • Step 3
    Sift flour into medium bowl and make a well in centre. Whisk together milk and eggs in a jug. Gradually stir milk mixture into flour to make smooth batter. Stir in corn and chives. Season with salt and pepper.
  • Step 4
    Brush a large non-stick frying pan with oil and heat over medium-high heat. Spoon four 1/4-cup quantities of batter into pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 2 more batches to make 12 pancakes.
  • Step 5
    Meanwhile, combine the sour cream and dill in a small bowl.
  • Step 6
    Place 2 pancakes on each plate. Top with slices of smoked salmon and dollop with dill sour cream. Serve with lemon wedges and dill sprigs if desired.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1101 kj

    Energy

  • 12g

    Fat Total

  • 6g

    Saturated Fat

  • 3g

    Fibre

  • 15g

    Protein

  • 113mg

    Cholesterol

  • 602.23mg

    Sodium

  • 3g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au

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