Pasilla Corn Waffles or Pancakes with Smoked Salmon

Makes about 6 waffles.

For all ingredients, please consider using that are grown organically.

Adapted from memory and the Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

 1-2 teaspoons olive oil
 4 scallions, thinly sliced, white parts only
 1 pasilla pepper, seeded and finely chopped
 1 ear corn, kernels only
 1 cup yellow cornmeal
 1/2 cup all purpose flour
 2 tablespoons sugar
 1 teaspoon salt
 1 teaspoon baking soda
 1/2 teaspoon aluminum free baking powder
 1 egg
 1 1/2 cups buttermilk
2 tablespoons canola oil or other neutral oil (for waffles only)
10-12 ounces smoked wild salmon
 1/3 cup creme fraiche, sour cream, or greek yogurt
 3  tablespoons chives, snipped with a scissor or chopped

Warm the olive oil in a small sauce pan over medium heat. Add the prepared scallions, pasilla peppers, and corn and cook for about 5-10 minutes. Remove from heat and cool while preparing the batter.

Combine the cornmeal, flour, sugar, salt, baking soda, and baking powder in a mixing bowl.

In a separate bowl, combine the egg and buttermilk. Add the oil only if making waffles.

Add the buttermilk mixture to the dry ingredients and stir to combine. Add the vegetables to the batter and stir.

At this point you can refrigerate the batter for 2-3 days or use immediately.

Prepare the batter as you would any other waffle batter being sure to not overfill the iron.

For pancakes, cook about 2 tablespoons of batter that will be about 3-4 inches in diameter.

Both pancakes and waffles are best served immediately, but can be rewarmed in the oven at 350 F.

Serve topped with sliced smoked salmon, creme fraiche, and fresh snipped chives.