Tuesday, April 22, 2014
If you're looking for a brunch dish that's a little indulgent but not heavy, and just fancy enough for weekend guests, this is it. I made these on Easter and just loved them, and they'd be great for treating moms on Mother's Day morning. This savory spin on pancakes is made with cornmeal and corn, topped with slices of smoked salmon, and dolloped with light sour cream.
I also experimented with popovers recently. These are my first ever. Look at that pop! This is a plain one, but I also experimented with crumbled bacon and want to play more with them.
For those of you who prefer a better corn product for the corn cakes, I found an organic yellow cornmeal made by Arrowhead Mills at my local health food store. No luck in the supermarket organic section. If you don't eat fish, you can substitute the smoked salmon with slices of ham, or top it with a fried egg. The recipe is pretty easy, and if you have a large electric griddle you can make all the corn cakes at once in one batch. That equals a little more time for weekend relaxin'.