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
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