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Categories:Viewed: 63 - Published at: 9 years ago
Ingredients
- A small piece of cooked salmon, about 2 ounces
- 1 egg, beaten
- Kernels scraped from 1 ear of cooked corn
- 1 teaspoon Wondra quick-mixing flour, plus a little more for dusting
- 1 or 2 scallions, finely chopped
- Salt and freshly ground pepper
- 1 tablespoon butter
- Chopped fresh parsley and/or basil, tarragon, or some other fresh, compatible herb
Method
- Flake the salmon, and break it into small pieces.
- Mix it with the egg, corn, instant flour, and scallions, and season with salt, several grindings of pepper, and a sprinkling of the chopped herbs.
- If you have time, let the mixture rest in the refrigerator for about 30 minutes; it will be a little easier to handle, but its not necessary (and if your pancake doesnt hold together perfectly, only you will notice it).
- Melt the butter in a skillet, and with your hands shape half of the batter into a cake.
- When the butter is sizzling, gently slip the pancake into the pan.
- Make a second cake with the remaining batter, and cook the two cakes over medium heat until they are lightly browned on the bottom, then turn them and cook the other side.
- The pancakes are good with a green salad garnished with cucumbers and sweet cherry tomatoes.
- Scatter the remaining herbs over the pancakes.
