Wake up the ones you love with this gourmet breakfast idea of smoked salmon on a bed of beautiful corn pancakes.
- Use a small, sharp knife to cut the length of the corn close to the core to remove the kernels. Repeat with remaining cob.
- Cook corn kernels in a saucepan of boiling water over medium-high heat for 2 minutes. Drain.
- Sift flour into medium bowl and make a well in centre. Whisk together milk and eggs in a jug. Gradually stir milk mixture into flour to make smooth batter. Stir in corn and chives. Season with salt and pepper.
- Brush a large non-stick frying pan with oil and heat over medium-high heat. Spoon four 1/4-cup quantities of batter into pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 2 more batches to make 12 pancakes.
- Meanwhile, combine the sour cream and dill in a small bowl.
- Place 2 pancakes on each plate. Top with slices of smoked salmon and dollop with dill sour cream. Serve with lemon wedges and dill sprigs if desired.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set