Wake up the ones you love with this gourmet breakfast idea of smoked salmon on a bed of beautiful corn pancakes.
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 1Use a small, sharp knife to cut the length of the corn close to the core to remove the kernels. Repeat with remaining cob.
- Step 2Cook corn kernels in a saucepan of boiling water over medium-high heat for 2 minutes. Drain.
- Step 3Sift 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 4Brush 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 5Meanwhile, combine the sour cream and dill in a small bowl.
- Step 6Place 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1101 kj
Energy
12g
Fat Total
6g
Saturated Fat
3g
Fibre
15g
Protein
113mg
Cholesterol
602.23mg
Sodium
3g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste
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