Mini Cornmeal Cakes with Heirloom Tomato Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 4.5 tablespoons buttermilk whole
• 4 teaspoons crème fraîche sour reduced-fat
• 1 large eggs separated
• 0.3 cup flour all-purpose
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 1 pound heirloom tomatoes seeded finely chopped
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 teaspoon olive oil extra-virgin
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• whisk
• blender
• measuring cup

Directions

1. Combine first 6 ingredients.
2. Weigh or lightly spoon flour into a dry measuring cup; level.
3. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl.
4. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
5. Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white.
6. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crme frache and 1 1/2 teaspoons tomato relish.
7. Serve immediately.