Mini Cornmeal Cakes with Heirloom Tomato Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With tomatoes fresh from the garden, these Mini Cornmeal Cakes with Heirloom Tomato Relish appetizer treats encompass the full flavors of the season's best produce. Ingredients:
2 small heirloom tomatoes, seeded and finely chopped (about 1 pound) |
1/4 cup chopped fresh basil |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1.75 ounces all-purpose flour (about 1/3 cup) |
2 tablespoons yellow cornmeal |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
4 1/2 tablespoons whole buttermilk |
1 large egg, separated |
cooking spray |
4 teaspoons crème fraîche or reduced-fat sour cream |
Directions:
1. Combine first 6 ingredients.
2. 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.
3. 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.
4. 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.
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