Savory Corn and Cheddar Pancakes with Smoked Salmon

Finely chop 3 tablespoons fresh chives and set aside. Zest the lemon and juice half of it; reserve both.

In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup cornmeal, 2 teaspoons baking powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper until fully combined.

Shred 1 cup sharp cheddar cheese using the large holes of a box grater. Fold the shredded cheese and 1.5 cups fresh corn kernels into the dry mixture until evenly distributed.

In a separate bowl, crack 3 large eggs and whisk vigorously for 1 minute until pale. Add 1.25 cups whole milk and whisk until fully combined.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined—the batter should be slightly lumpy. Fold in the chopped chives. Let the batter rest for 5 minutes.

Heat a large skillet or griddle over medium-high heat. Add 2 tablespoons unsalted butter and allow it to melt completely, swirling to coat the cooking surface evenly.

Working in batches to avoid crowding, pour 0.33 cup batter per pancake onto the hot skillet. Cook for 3-4 minutes until the edges appear set and the bottom is golden brown with slight caramelization.

Flip each pancake carefully using a spatula and cook the second side for 2-3 minutes until golden. Transfer cooked pancakes to a warm plate and tent loosely with foil. Repeat with remaining 2 tablespoons butter and remaining batter.

While pancakes cook, in a small bowl combine 0.75 cup sour cream with the reserved lemon zest and 1 tablespoon fresh lemon juice. Stir until smooth and season with a pinch of salt. This is your lemon-herb cream.

Slice the 1 pound smoked salmon into thin strips or leave in portions, depending on preference.

To serve, stack 2-3 warm pancakes per plate. Top each stack with a portion of smoked salmon, a generous dollop of lemon-herb cream, and a small handful of remaining fresh chives.

Serve immediately while pancakes are still warm.