Corn and chive pancakes with smoked salmon

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How to make Corn and chive pancakes with smoked salmon

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 2 corn cobs, husks and silk removed
  • 115g (3/4 cup) self-raising flour
  • 160ml (2/3 cup) skim milk
  • 2 eggs, lightly whisked
  • 1/4 cup fresh chives, loosely packed, finely chopped
  • Salt & freshly ground black pepper
  • Vegetable oil, to grease
  • 125g (1/2 cup) light sour cream (Dairy Farmers brand)
  • 1 tablespoon chopped fresh dill
  • 1 200g pkt smoked salmon slices
  • Lemon wedges, to serve
  • Dill sprigs, to serve

Method

  • Step 1 Use a small, sharp knife to cut the length of the corn close to the core to remove the kernels. Repeat with remaining cob.
  • Step 2 Cook corn kernels in a saucepan of boiling water over medium-high heat for 2 minutes. Drain.
  • Step 3 Sift flour into medium bowl and make a well in centre. Whisk together milk and eggs in a jug. Gradually stir milk mixture into flour to make smooth batter. Stir in corn and chives. Season with salt and pepper.
  • Step 4 Brush a large non-stick frying pan with oil and heat over medium-high heat. Spoon four 1/4-cup quantities of batter into pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 2 more batches to make 12 pancakes.
  • Step 5 Meanwhile, combine the sour cream and dill in a small bowl.
  • Step 6 Place 2 pancakes on each plate. Top with slices of smoked salmon and dollop with dill sour cream. Serve with lemon wedges and dill sprigs if desired.

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