Cornmeal Pancakes With Smoked Salmon

Makes 54
Prep 10 m
Stand 45 m
Cook 2 m



  1. 1 of 5 Sprinkle yeast over warm water in bowl; let stand 5 minutes or until foamy. Stir to dissolve yeast.
  2. 2 of 5 Mix flour, cornmeal, salt and sugar in large bowl. Whisk warm milk, buttermilk and yolks into yeast mixture. With spoon, gradually beat milk mixture into flour mixture. Cover; let stand in warm place 45 minutes or until batter is bubbly.
  3. 3 of 5 Melt butter with cumin in small microwave-safe cup on high 30 to 40 seconds, until aromatic. Beat whites in small bowl until stiff but moist peaks form; fold into cornmeal batter; fold in butter-cumin mixture.
  4. 4 of 5 Coat 12-inch skillet with cooking spray; heat over medium-high heat. Drop level tablespoons of batter onto skillet to form 1-1/2-inch circles; cook 1 minute each side, until golden. Transfer to rack. Repeat with remaining batter, recoating skillet as needed. (Can be made 2 days ahead; refrigerate wrapped in foil; reheat in foil in 350 degrees F oven 10 minutes.)
  5. 5 of 5 Place pancakes on platters. Mix sour cream and rind in bowl. Slice salmon in thin strips. Top each pancake with strip, 1 teaspoon sour cream mixture. Sprinkle with chives.
Nutrition Information for Cornmeal Pancakes With Smoked Salmon
Servings Per Recipe: 54
Per Serving: 1 g sat. fat, 12 mg chol., 2 g Fat, total, 4 g carb., 104 mg sodium, 2 g pro., 42 kcal cal., 0 g fiber