mini-cornmeal-cakes-heirloom-tomato-relish-ck-x-2

Ingredients

Relish
    • 2 small heirloom tomatoes, seeded and finely chopped (about 1 pound)
    • 1/4 cup chopped fresh basil
    • 1 teaspoon extra-virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 garlic cloves, minced
Pancakes
  • 1.75 ounces all-purpose flour (about 1/3 cup)
  • 2 tablespoons yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons whole buttermilk
  • 1 large egg, separated
  • Cooking spray
  • 4 teaspoons crème fraîche or reduced-fat sour cream

Directions

  1. Combine first 6 ingredients for your relish.
  2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
  3. 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.
  4. 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 crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.
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