Corn Pancakes with Smoked Salmon and Lemon-Chive Cream

Ingredients

• 0.3 teaspoon baking soda 
• 3 tablespoons butter melted
• 1 large eggs 
• 0.5 cup flour all-purpose
• 2 tablespoons chives fresh chopped
• 1.3 cups ears corn fresh divided ( 3 ears)
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 1 teaspoon lemon zest fresh grated
• 0.7 cup buttermilk low-fat
• 6 ounces salmon thin
• 0.3 cup cream light sour
• 1 teaspoon sugar 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• knife
• blender
• spatula
• measuring cup

Directions

1. Combine first 3 ingredients in a small bowl; chill.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 5 ingredients (through pepper) in a medium bowl.
4. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed.
5. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
6. Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream.
7. Serve immediately.