Coogirl Candy Savory Cornmeal Pancakes with Smoked Trout and Herb Yogurt

Coogirl Candy Savory Cornmeal Pancakes with Smoked Trout and Herb Yogurt

A bright, rustic brunch or light dinner featuring the sweet-spicy kick of Coogirl Candy. Cornmeal pancakes are cooked on the stovetop until golden and crisp, then topped with flaked smoked trout, lemon-herb yogurt, pickled shallots and a spoonful of Coogirl Candy for a pop of sweetness and heat. Approachable, colorful, and perfect for sharing.

Ingredients

• For the pancakes
• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons melted unsalted butter, plus more for the pan
• 1/4 cup finely chopped scallions (white and green parts)

• For the toppings and assembly
• 8 ounces smoked trout, skin and bones removed, flaked
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 small shallot, very thinly sliced and soaked 5 minutes in cold water then drained
• 1/2 cup baby arugula or watercress
• Coogirl Candy, 3 to 6 tablespoons, for garnish and an optional drizzle (see creative use below)
• Flaky sea salt and freshly ground black pepper
• Lemon wedges for serving

Instructions

1. Make the batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, beat the egg with the buttermilk and melted butter. Stir the wet ingredients into the dry until just combined. Fold in the chopped scallions and let rest 10 minutes so the cornmeal hydrates.
2. Prepare herb yogurt and trout: While batter rests, mix Greek yogurt, lemon juice, lemon zest, half the dill and half the parsley in a small bowl. Season with salt and pepper to taste. Flake the smoked trout into bite-size pieces and keep covered in the fridge.
3. Cook pancakes: Heat a large nonstick skillet or griddle over medium heat and brush with a little butter. For each pancake, spoon about 1/4 cup batter onto the skillet and gently spread to a 3.5 to 4 inch round. Cook until edges look set and bubbles form on top, about 2 to 3 minutes. Flip and cook until golden and cooked through, another 1.5 to 2 minutes. Transfer to a warm oven (200°F/95°C) while you finish the batch. Add more butter as needed between batches.
4. Assemble each stack: Place 2 pancakes on a plate. Spread a tablespoon of herb yogurt over the top pancake. Scatter a generous portion of flaked smoked trout, a few pickled shallot slices and a small handful of arugula. Add a spoonful of Coogirl Candy directly on top of the trout for a sweet-spicy contrast. Sprinkle remaining fresh herbs and a pinch of flaky sea salt and black pepper.
5. Creative use of Coogirl Candy: For an extra layer of flavor make a quick glaze by gently heating 2 tablespoons Coogirl Candy with 1 teaspoon lemon juice and 1 teaspoon olive oil in a small saucepan until loosened. Drizzle lightly over the assembled pancakes to create glossy, spicy-sweet ribbons that mingle with the smoky trout.
6. Serve: Garnish with lemon wedges and additional herb yogurt on the side. Serve immediately so pancakes stay crisp. Enjoy with a green salad or a handful of roasted fingerling potatoes.

Notes

• Swap smoked trout for smoked salmon if preferred. The sweet-spicy Coogirl Candy pairs beautifully with the oily smokiness of either fish.
• To make the batter ahead, stir together dry ingredients and refrigerate. Add wet ingredients and chopped scallions just before cooking.
• Coogirl Candy measured here is adjustable. Start with 3 tablespoons if you want just a hint of heat, up to 6 for a pronounced spicy-sweet punch.