Even though Alaska hasn’t suffered the incredible heat of the lower 48 this summer, I’ve had a craving for a traditional Southern summer meal — fried corn bread, fresh green beans, and tomatoes.  So, when I saw  the August edition of Cooking Light with their recipe for corn pancakes, I knew just what was on the menu for Sunday supper last night. This version is adjusted a bit, and increased to make enough for 6 people.


1 cup unbleached all-purpose flour (I like Bob’s Red Mill)
1 cup Bob’s Red Mill organic medium grind cornmeal (the best cornmeal I’ve ever tasted)
2 tsps sugar
1/2 tsp baking soda
1/2 tsp sea salt
2 cups organic yellow corn kernels (fresh or frozen)
1 and 1/3 cup 2% milk
6 tbs butter, melted
2 large cage free, vegetarian fed eggs
6 oz smoked wild Alaska sockeye salmon
1/2 cup light sour cream
1 tsp Gourmet Gardens dill herb blend
1 tsp fresh lemon juice

How I Made Them:

Combine the dry ingredients in a large bowl, sifting together with a fork.  In a separate bowl, combine the butter, corn kernels, eggs, and milk. With an immersible hand blender, blend the wet ingredients until kind of pureed but not completely (you should still be able to see bright chunks of corn). Add the wet mixture to the dry and combine thoroughly with a spatula.

In a non-stick skillet over medium heat, cook the corn pancakes until golden brown. Don’t get impatient and turn the heat up, because they will turn dark brown and you’ll lose the gorgeous golden yellow color. Since there is already butter in the batter, stick to a non-stick spray if your pan needs a little help.

To make the dill sauce, combine the sour cream, lemon juice, and dill. Chill until you are ready to serve.

Because it takes a while to make all the pancakes, set your oven on warm (280 degrees or so) and transfer the done pancakes to a baking dish to keep them hot until you are ready to get everything on the table.

Top with a healthy serving of cold smoked sockeye salmon (always wild, never farmed!) and dill sauce.

How They Turned Out:

Awesome! Everyone had seconds, even our picky little toddler.  And, they are easily modified. In addition to the salmon version here, I made a maple bacon version (just crumble cooked bacon on top of the pancake when you first put it in the pan and flip when ready, then serve with 100% maple syrup) and a southwest version with Mrs. Renfro’s mango habanero salsa (which has some kick) and shredded cheddar jack cheese.

I served these with fresh green beans and a tomato avocado salad (tomorrow’s post).