1. Add warm water to large bowl Sprinkle yeast into warm water. Stir with a fork to dissolve.
2. In separate bowl, combine all-purpose flour, yellow cornmeal, salt and sugar to bowl.
3. Whisk warm milk, buttermilk and egg yolks into yeast mixture.
4. Stir milk mixture into flour mixture.
5. Cover bowl with plastic wrap and let stand 45 minutes.
6. Add butter to small saucepan, simmer over medium heat. Add cumin and cook 30 seconds.
7. Using electric mixer, beat egg whites until they form stiff peaks.
8. Fold egg whites into yellow cornmeal batter.
9. Fold butter mixture into batter.
10. Spray large skillet with non-stick cooking spray. Preheat over medium high heat.
11. Using tablespoon, drop batter onto skillet. Cook tiny pancakes until golden, turning once.
12. Place pancakes on serving plates.
13. Stir lemon zest into sour cream.
14. Top pancakes with strip of smoked salmon. Garnish with 1-teaspoon of sour cream mixture.
15. Garnish with chopped chives. |
