Yellow Corn Pancakes With Smoked Salmon originally published as Gone With The Wind on Food and Fond Memories on July 29, 2011 by sandyaxelrod Leave a Comment (Edit)
Yellow Corn Pancakes With Smoked Salmon
Wet and Dry Mixtures for Yellow Corn Cakes
Yellow Corn Pancakes Side One
If you follow my blog you will remember that I wrote about the incredibly delectable Hatcher Mangoes a couple of posts ago. On Sunday I received a disturbing email from Hatcher Mango Hill with a very sad update on the Hatcher Mango season. It’s over! Usually the season runs into September but high winds took a terrible toll on the crop and there are no more Hatcher mangoes available this year. I feel so honored to be one of the very few lucky consumers to receive a bag of four huge, juicy mangoes. These mangoes are so big that when I made my shopping list for my party I wrote down that I needed five mangoes for two recipes. Since the timing of receiving my Hatchers was so perfect I did not buy any additional mangoes than the four in my bagful. I have to tell you that each mango is so huge and heavy, a minimum of two pounds each, that I only used one and a half of the Hatchers instead of five regular mangoes! I used only a half a mango in my Mango Crema for my Corn Pancakes with Smoked Salmon and a whole one was ample for the Mango Pico de Gallo that accompanied the Sweet and Spicy Salmon Tacos. Now that’s what I call really big mangoes.
And Side Two
A Whole Mess of Yellow Corn Pancakes
So since I am on the topic of mangoes I guess the first recipe from my party menu will be the Yellow Corn Pancakes with Smoked Salmon and Mango-Serrano Crema. This is a very easy recipe that I have made several times. It is delicious and pretty much foolproof. I did take pictures as I prepped but unfortunately just like all of the other times I made this, they got gobbled up so fast that I never got a shot of the finished product so you will have to trust me when I say they are as pretty as they were tasty. I found it easiest to make the triple recipe of corn pancakes earlier in the week and keep them refrigerated in a zipper bag. On the evening of the party I warmed them in a 300F oven and then topped them with a dollop of the crema and a piece of smoked salmon. Yum!
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Yellow Corn Pancakes With Smoked Salmon and Mango Serrano Crema
- Total Time: 20 minutes
- Yield: 12 hors d'oeuvres 1x
Ingredients
For the corn pancakes:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
2 tablespoons honey
1 large egg, beaten
5 ounces whole milk
1 tablespoon unsalted butter, melted
Nonstick cooking spray
For the Mango-Serrano Crema:
1/2 cup crema, creme fraiche, or sour cream
1 serrano chile, roasted, peeled, seeded, and finely diced
1 ripe mango, peeled, pitted, and finely diced
2 tablespoons finely diced red onion
Kosher salt and freshly ground black pepper
To assemble:
12 or more paper thin slices of smoked salmon
Fresh cilantro leaves for garnish
Instructions
For the pancakes:
1. In a medium bowl, combine the first four ingredients. In a separate bowl, whisk together the egg, milk, honey, and butter. Add the dry ingredients to the wet ingredients and mix until just combined.
2. Heat a large nonstick sauté pan over medium high heat and spray with nonstick cooking spray. Working in batches, drop the batter by spoonfuls to make 3-inch pancakes. Cook the pancakes until light brown, 1 to 2 minutes per side. Wipe out pan with a paper towel and spray with nonstick cooking spray between batches. Set the pancakes aside, stacked and covered with aluminum foil to keep warm. You should have 12 pancakes. (You most likely will have a few more than 12.)
For the crema:
Combine the crema, serrano, mango, and red onion in a small bowl and season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours.
To assemble:
Place the corn pancakes on a platter and top each with a dollop of the mango-serrano crema. Next place a slice of smoked salmon. Top with a tiny spoonful of crema and a cilantro sprig.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Small Bites
- Method: Pan Frying
- Cuisine: Southwestern
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