CORNMEAL PANCAKES WITH SMOKED SALMON
1 tsp active dry yeast 2 tbs warm water 1 1/4 cups flour 3/4 cup yellow cornmeal 1/4 tsp salt 1/4 tsp sugar 3/4 cup warm milk 1/2 cup buttermilk 2 eggs, separated 2 tbs unsalted butter 1/2 tsp cumin seeds, crushed 1 cup sour cream 1/2 tsp lemon zest 1/2 pound sliced smoked salmon
Sprinkle yeast over warm water in bowl, let stand until foamy. Stir to dissolve yeast. Mix flour, cornmeal, salt and sugar in bowl. Whisk warm milk, buttermilk and yolks into yeast mixture. Beat milk mixture into flour mixture. Cover, let stand in warm place 45 min. or until batter is bubbly.
Melt butter with cumin in microwave cup on high 40 seconds or until aromatic. Beat whites in bowl until stiff peaks form, fold into cornmeal batter, fold in butter cumin mixture. Coat skillet with cooking spray, heat. Drop tablespoons of batter onto skillet to form 1 1/2 inch circles, cook until golden. Repeat with remaining batter.
Place pancakes on platters. Mix sour cream and zest in bowl. Slice salmon in thin strips. Top each pancake with a strip of salmon, 1 tsp sour cream mixture. GARNISH WITH SNIPPED CHIVES. Makes 4 1/2 dozen.*