Number Of Ingredients 11
Steps:
- 1. In a small saucepan, combine the corn and 1/2 cu of the cream. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the corn is tender and the cream is reduced and thickened, about 8 min. Remove from the heat and whisk in 3 T of the butter. Let cool to room temperature.
- 2. In a food processor, puree the bell pepper until smooth; scrape into a medium bowl. Add the egg, the melted butter and the remaining 2 T of cream, then add the flour, baking powder and salt and whisk until well blended.
- 3. In a large non-stick skillet, melt 1 T of butter. Ladle 1 T of batter per pancake into the skillet to make 6 pancakes. Cook over moderately low heat, turning once, until set, about 3 min. per side. Repeat with the remaining butter and batter to make 12 pancakes total.
- 4. Spoon the creamed corn onto plates. Arrange 3 pancakes on each plate. Top with the smoked salmon and dollop with créme fraîche, garnish with chives and serve.
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