Bobby Flay'sYellow Corn Pancakes with Smoked Salmon and

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.