- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 egg
- 1 cup low-fat milk
- 2 tablespoons finely chopped, seeded jalapeno chiles
- 4 tablespoons finely chopped scallions (about 4 scallions)
- 1 tablespoon olive oil
- 1 teaspoon liquid hot sauce such as Tabasco
- 1 cup corn kernels (thawed frozen is fine)
- 1 tablespoon butter
- approximately 60 small pieces (the size of a quarter) smoked salmon, arctic char, smoked shrimp or scallops
1. Whisk together the cornmeal, flour, baking powder, cumin, oregano, and salt in a bowl.
2. In another bowl, whisk the egg with the milk. Whisk in the jalapenos, 2 tablespoons of the scallions, oil, and hot pepper sauce. Gently whisk the egg mixture into the cornmeal mixture. Stir in the corn.
3. Heat the butter in a large skillet or griddle over medium-high heat. Spoon out the batter by half-tablespoons to make pancakes about the size of silver dollars. Cook, turning once, until golden brown and cooked through, about 1 to 2 minutes. Remove to a baking sheet and repeat until batter is used.
4. Serve immediately or reheat in a 375 F oven until just warm. Top each pancake with a piece of seafood, sprinkle with the remaining 2 tablespoons scallions and serve.
from Dishing Up Maine
Yield: 60 pancakes (about 10 servings)