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Categories:
cornmeal flour baking soda salt eggs milk butter vegetable oil sour cream fresh chives salmon roe Salad chives
Viewed: 54 - Published at: 9 years agoIngredients
- 1 cup cornmeal
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 whole eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1/4 cup vegetable oil
- 1 cup sour cream
- 1/4 cup chopped fresh chives
- 4 ounces salmon roe
- Mixed meslcun salad
- Whole chives for garnish
Method
- Mix the cornmeal, flour, baking soda and salt.
- Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter.
- Allow the batter to rest, refrigerated, for 30 minutes.
- Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle.
- Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes.
- Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary.
- Keep the cakes warm while you finish cooking the remaining batter.
- Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe.
- Garnish with a small salad and whole chives.
