Mini cornmeal cakes with tomato relish
Created by ellie on March 15, 2024
- Servings: 8
- Prep Time: 20m
- Cook Time: 5m
- Recipe #42535
Ingredients
- Relish
- 1 pound tomatoes, seeded and chopped (this is about 2 tomatoes)
- 1/4 cup basil, chopped
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 garlic cloves, minced
- Pancakes
- 1/3 cup flour
- 2 tablespoons yellow cornmeal
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 1/2 tablespoons buttermilk
- 1 egg, separated
- Garnish
- 4 teaspoons cream fraiche or reduced fat sour cream
How to Make
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Step 1: To make the relish in a bowl combine first 6 ingredients (tomatoes - garlic).
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Step 2: In another bowl combine the flour and the next 3 ingredients (-pepper). In another bowl combine buttermilk and egg yolk and then add the wet ingredients to the dry ingredients, whisking to combine.
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Step 3: In a bowl of an electric mixture beat the egg white at high speed until medium peaks form and fold 1/4th of the egg white into buttermilk/flour mixture and then fold in the remaining egg white.
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Step 4: Over medium high heat heat a skillet which has been sprayed with cooking spray. Spoon one tablespoons of the batter per pancake into pan. Cook one minute or until tops are covered with bubbles and edges are set; turn and cook one more minute. Repeat with remaining batter and you should have 16 pancakes.
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Step 5: Top each pancake with 1/4 teaspoon creme fraiche (or sour cream) and 1 1/2 teaspoons tomato relish.
Nutritional Facts
- Serving Size: 1 (108.7 g)
- Calories 96.5
- Total Fat - 4.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 114.8 mg
- Sodium - 275.1 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.3 g
- Sugars - 2.1 g
- Protein - 5.7 g
- Calcium - 42.1 mg
- Iron - 1 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.1 mg