Corn Griddle Cakes With Smoked Salmon, Tomatoes & Cream

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2/3 cup all-purpose flour

2/3 cup cornmeal

1 1/4 teaspoons baking powder

1/2 teaspoon sugar

3/4 teaspoon salt + more to taste

Freshly ground pepper to taste

11/3 cups low-fat milk or buttermilk

1 egg, lightly beaten

3 tablespoons extra virgin olive oil + more to drizzle

1 cup fresh corn kernels (from 1 ear corn)


2 heirloom tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1/2 cup plain yogurt, sour cream or creme fraiche

1 tablespoon fresh lemon juice + more to taste

1 tablespoon finely chopped fresh chives

8 ounces smoked salmon or lox, thinly sliced (see Note)

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