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The best pans to bake in are aluminum or metal pans that are light in colour. Dark pans will cause your items to bake and brown more quickly.
Corncakes With Salmon Roe
/ Cuisine: United States

Ingredients

Qty unit Ingredient
1 cup
Cornmeal
1/2 cup
All-purpose Flour
1/2 teaspoon
Baking Soda
1 teaspoon
Salt
Ingredient Info
Salt
Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best..
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2 large
Eggs
1 cup
Milk
2 tablespoons
Butter melted
1/4 cup
Vegetable Oil
1 cup
Sour Cream
1/4 cup
Chives chopped
4 ounces
Salmon Roe

Directions:

Mix together the cornmeal, flour, baking soda and salt.

In a separate bowl, whisk the eggs, milk and butter together. Combine with the dry ingredients to make a batter. Allow the batter to rest in the refrigerator for 30 minutes.

Heat the vegetable oil in a large sauté pan over medium heat until a little a batter dropped in begins to sizzle. Spoon in the batter, 2 to 3 tablespoons at a time to make pancake like corncakes.

Cook in small batches, cleaning the pan if needed and add additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter.

Combine the sour cream with the chopped chives.

Serve several corncakes with a dollop of sour cream and a dollop of salmon roe.

Garnish with whole chives and serve with a small salad.

Karen M. | January 18th, 2022

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Tested and True
Scalded milk will not stick to the pan if you rinse the pan with cold water first.