After our date night at the Blues and BBQ festival I couldn't quit thinking about the Pulled Pork Cakes. I mean seriously, pulled pork in crab cake format? Heavenly.
I saw this recipe for Corn Pancakes with Smoked Salmon and Lemon Chive Cream in Cook Light August 2012 and had to make it, but in more of a remade BBQ way. I am not a fan of salmon anything, or cooked tuna for that matter.
As always my changes are in pink, I added my pulled chicken recipe to the bottom after the directions.
1/4 c light sour cream (fat free sour cream)
2 tbsp chopped fresh chives
1 tsp grated fresh lemon rind
2.25 oz flour
1/2 yellow cornmeal
1 tsp sugar
1/4 tsp baking soda
1/4 tsp kosher salt
1/8 tsp ground red pepper
1 1/4 c fresh corn kernals, divided (frozen or canned corn)
2/3 c low fat buttermilk (making my own by adding vinegar to milk)
3 tbsp butter, melted
1 large egg
12 thin slices cold-smoked salmon (replacing with pulled chicken)
Combine first 3 ingredients in a small bowl; chill.
Lightly spoon flour into a dry measuring cup; level witha knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup con kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to four mixture, stirring until just combined. Fold in remaining 1/4 c corn.
Pour about 2 tbsp batter per pancake onto a hot nonstick griddle or nonstick skillet;spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottons are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon (1/4 cup of pulled chicken mixture) and 1 tsp lemon chive cream. Serve immediately.
Pulled BBQ Chicken
Combine frozen chicken thighs or breasts in a crockpot with your favorite BBQ sauce and cook on low for 8-10 hours, or high for 4-6 hours. When chicken is done shred with two forks. Serve on top of corn pancakes, baked potatoes, or on sandwich buns.