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
