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Yellow Corn Pancakes with Smoked Salmon

Serves: 4

Mango-Serrano Creme Fraiche
¾ cup creme fraiche or sour cream
1 or 2 roasted serrano pepper, finely diced (depending on how spicy you prefer it)
½ ripe mango, peeled, seeded and finely diced
Honey (to taste depending on how sweet the mango is)
2 tablespoons finely diced red onion
Salt and freshly ground pepper

1. Combine the creme fraiche, serrano, mango (honey, if needed) and red onion in a small bowl; season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Yellow Corn Pancakes
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons honey
1 large egg, beaten
1/2 cup plus 2 tablespoons milk
1 tablespoon unsalted butter, melted
Melted butter (to grease the pan)
24 paper-thin slices smoked salmon
Cilantro leaves

1. In a mixing bowl, combine the cornmeal, flour, baking powder, slat and honey. In a separate bowl, whisk together the egg, milk, and melted butter, add the dry ingredients, and mix until just combined.
2. Heat a large nonstick sauté pan over high heat and spray with nonstick cooking spray. Working in batches, drop the batter by spoonfuls to make twelve 3-inch pancakes. Wipe the pan out with a paper towel and spray with nonstick cooking spray between batches. Cook pancakes until light brown on both sides and set aside, stacked and covered with foil.
Assembly:
Place a pancake on each plate, spread 1 tablespoon of the creme fraiche over each pancake, and place 2 slices of salmon on top. Top with another teaspoon of the crème fraiche and garnish with a cilantro leaf. 


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