Corn Pancakes with Diana’s Smoked Salmon and Aioli

¼ cup aioli (half of a 4oz container)

Grated fresh lemon rind from 1 lemon

½ cup all-purpose flour

½ cup cornmeal, I prefer Mingus Mill course ground but any will do

½ - 1 tsp sugar (optional)

¼ tsp baking soda

¼ tsp kosher salt

1/8-1/4 tsp cayenne

1 ¼ cups fresh corn kernels, divided (about 3 ears) or frozen and thawed

2/3 cup buttermilk (low fat ok)

3 Tbsp butter, melted

1 egg

6-8 oz Diana’s Smoked Salmon


Add lemon rind to aioli and return to fridge.  Combine flour, cornmeal, soda, salt and cayenne in a medium bowl.  Combine 1 cup corn kernels, buttermilk, butter and egg in a blender and process until coarsely pureed.  Add pureed mixture to dry ingredients, stirring until just combined.  Fold in remaining ¼ cup corn.

Pour about ¼  cup of batter per pancake onto a hot griddle or non-stick skillet.  Cook until bubbles form and edges looked cooked (about 2 minutes), but careful not to burn.  Flip pancakes, and cook until done—about 1-2 minutes more.  Arrange 2 pancakes on each plate and top with aioli and flakes of smoked salmon as desired.  Serve immediately!


*If making appetizer size pancakes, pour about 1- 1 ½ Tbsp batter per pancake.  Makes roughly 15

Diana Fitzgerald