Yellow Corn Pancakes with Smoked Salmon

Sm salmon, originally uploaded by Kim De.

Yes, I have been gone for a few days. You see, my birthday was Friday so there was a bit of restaurant eating. But I am back, if for a few days, as the big NYC trip quickly approaches.

To continue the Mesa Grill theme, tonight was Yellow Corn Pancakes with Smoked Salmon and Mango-Serrano Crema. This was a very quick dinner to pull together. It shows up in the appetizer section of the book but is also perfect for a light dinner.

I made the crema first, using greek yogurt for the base and leaving out the mango, as they arent readily available this time of year. I then prepped the dry and wet pancake ingredients stopping to watch football until it was time to eat.

The pancakes were very quick to cook, then stacking them on the plates took only a few seconds more. Add a nice dry white wine, and you have a light Sunday night dinner.

The flavors work well together. I can see how the mango would add a nice sweet layer to the crema, but we didnt feel it was lacking without it, especially with a touch of honey. All in all, another winner from the creative mind of Bobby Flay!

Yellow Corn Pancakes with Smoked Salmon (Adapted from Bobby Flay)

Mango-Serrano Creme Fraiche
¾ cup creme fraiche or sour cream
1 or 2 roasted serrano pepper, finely diced (depending on how spicy you prefer it)
½ ripe mango, peeled, seeded and finely diced
Honey (to taste depending on how sweet the mango is)
2 tablespoons finely diced red onion (I used green onion)
Salt and freshly ground pepper

Combine the creme fraiche, serrano, mango (honey, if needed) and red onion in a small bowl; season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Yellow Corn Pancakes
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons honey
1 large egg, beaten
1/2 cup plus 2 tablespoons milk
1 tablespoon unsalted butter, melted
Melted butter (to grease the pan)
24 paper-thin slices smoked salmon
Cilantro leaves

In a mixing bowl, combine the cornmeal, flour, baking powder, slat and honey. In a separate bowl, whisk together the egg, milk, and melted butter, add the dry ingredients, and mix until just combined.

Heat a large nonstick sauté pan over high heat and spray with nonstick cooking spray. Working in batches, drop the batter by spoonfuls to make twelve 3-inch pancakes. Wipe the pan out with a paper towel and spray with nonstick cooking spray between batches. Cook pancakes until light brown on both sides and set aside, stacked and covered with foil.

Place a pancake on each plate, spread 1 tablespoon of the creme fraiche over each pancake, and place 2 slices of salmon on top. Top with another teaspoon of the crème fraiche and garnish with a cilantro leaf. (I used green onion)