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Mini Cornmeal Cakes with Heirloom Tomato Relish

This recipe is the epitome of a simple summer dish. Perfect as an appetizer for a picnic or get-together, or even as a light snack mid-day – this recipe encompasses the full flavors of this season’s best produce.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings, 16 pancakes total
Calories: 69kcal
Author: Anjali Shah

Ingredients

Relish:

Pancakes:

Instructions

  • Combine first 6 ingredients for your relish.
  • Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
  • Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white.
  • Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.

Notes

Nutrition

Serving: 2cakes | Calories: 69kcal | Carbohydrates: 9.2g | Protein: 2.5g | Fat: 2.5g | Sodium: 201mg | Fiber: 1g