¼ cup plain flour
corn cut away from 2 corn cobs
3 large eggs
1/3 cup milk
1/3 cup butter, melted
½ tsp sea salt and 2 grinds of black pepper
3 scallions, use green parts only and finely mince them.
grapeseed oil for frying
Sliced smoked salmon
1cup crème fraiche
Place the first 7 ingredients in your food processor and pulse two or three times. You don’t want to over-process the mixture, as you still want discernable pieces of corn in the batter.
Pour the batter into a pouring bowl or large pitcher and stir in the scallions, reserving a small handful for garnish.
Heat the grapeseed oil in a large skillet until hot and almost smoking. Drop in tablespoon dollops of batter into the hot fat and fry for about 3 minutes or until bubbles appear in the top of the pancake. Very carefully, using a splatter cover, turn the pancakes over and fry for another 2-3 minutes. Drain on paper towels and put in a low oven to keep warm.
When you are ready to serve them. Place them on a pretty plate and spoon a dollop of creme fraiche on each pancake. Top with a sliver of smoked salmon and scatter some scallions over them to finish. Eat right away!