Bobby Flay’s Yellow Corn Pancakes with Smoked Salmon and

Serves 4

ingredients

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
16 paper-thin slices smoked salmon

Mango-Serrano Crème Fraîche:

1/2 cup crème fraîche or sour cream
1 roasted serrano pepper, finely diced
1/2 ripe mango, peeled, seeded, and finely diced
1/2 medium red onion, finely diced
Salt
Freshly ground pepper

directions

1
In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and honey. In a separate bowl, combine the egg, milk, and melted butter. Add the dry ingredients from the other bowl, and mix well.
2
Heat a griddle or cast-iron frying pan (use a nonstick pan if you don’t have a cast-iron one) over high heat, and drop the batter by spoonfuls to make 4- to 5-inch pancakes. Cook pancakes until brown on both sides, and set aside, stacked, and covered with foil.
3
Combine the crème fraîche, serrano pepper, mango, and red onion in a small bowl. Season with salt and pepper to taste.
4
Place a pancake on each plate, spoon 1 tablespoon crème fraîche over it, and place 4 slices of salmon on top. Roll the pancake as you would a crêpe, and garnish with remaining crème fraîche.

Source: The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved.