1 c All purpose flour
1/4 c Corn meal
1/8 ts Salt
1 c Buckwheat flour
1 Shallot; chopped
1 pn Black pepper
1/4 ts Baking powder
1 Egg
1/4 ts Baking soda
1 1/2 c Buttermilk
Mix flours, baking powder and baking soda. Add corn meal, salt and
pepper. Add shallots. Mix egg into buttermilk. Add to dry
ingredients. Mix into a thick paste. Let rest for 15-30 minutes.
Drop 1 tb batter into hot canola oil. Fry until golden brown.
Serve with smoked salmon and drizzle sour cream on top.
Recipe from Chef Kelly McCown, The Pampas Club, Seattle
