Smoked Salmon Pancake Appetizers
List of Ingredients
For pancakes
2/3 cup flour
1/4 cup cornmeal
1/2 tsp dried hot red pepper flakes
2/3 cup milk
1/2 cup diced red bell pepper
3 T chopped fresh cilantro
2 lrg eggs, separated
1 T butter
1/2 cup sour cream
5 oz smoked salmon, cut into 46 strips
46 leaves of fresh cilantro
Make pancakes:
In a bowl stir together all pancake ingredients except
egg whites and season batter with salt and pepper. In
another bowl with an electric mixer beat egg whites
until they just hold stiff peaks and gently fold into
batter.
Heat a non-stick skillet over moderate heat and
brush with some melted butter. Working in batches,
drop tablespoonfuls of batter into skillet to form
pancakes 1 1/4 inches in diameter. Cook pancakes
until bubbles appear on surface and undersides are
golden, about 1 minute. Turn pancakes and cook
until undersides are golden. Transfer pancakes to a
rack and cool.
Spoon about 1/2 teaspoon sour cream onto center of
each pancake and top with a twisted smoked salmon
strip and a cilantro leaf. Makes about 46 appetizers.
Recipe
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