Brunch Recipe

Make batter

In a large bowl whisk together 1.5 cups flour, 2 tsp baking powder, 1 tbsp sugar and 0.75 tsp salt. In a separate bowl whisk the egg with 1.25 cups milk and 3 tbsp melted butter. Pour the wet into the dry and stir gently until just combined — a few lumps are okay. Fold in 1 cup corn kernels, 2 tbsp chopped chives and 2 tbsp chopped parsley.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat and brush with a little vegetable oil or melted butter. For each pancake, pour about 1/4 cup batter onto the skillet (makes roughly 10-12 pancakes depending on size). Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Adjust heat as needed to prevent burning. Transfer finished pancakes to a warm plate and keep loosely tented with foil.

Serve

Serve pancakes warm with a pat of butter and maple syrup or honey on the side. Sprinkle additional chopped herbs if desired.

Prepare lemon yogurt

In a small bowl combine 1/2 cup Greek yogurt, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp olive oil and 1/4 tsp freshly ground black pepper. Stir until smooth and taste; add a pinch of salt if needed.

Prepare avocado

Cut the avocado in half, remove the pit, and slice or scoop into medium slices. If you prefer, toss slices gently with a squeeze of the lemon juice to prevent browning.

Assemble

Arrange warm pancakes on a platter. Top each pancake (or stack of two) with a smear of lemon yogurt, a few slices of avocado and 1-2 oz smoked salmon. Scatter capers if using and finish with a grind of black pepper and a drizzle of olive oil.

Make dressing & toss

In a small bowl whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. In a salad bowl combine 4 cups baby arugula and 1 cup thinly sliced fennel. Drizzle dressing over the greens and toss gently to coat. Scatter 2 tbsp toasted pine nuts or sliced almonds on top if using.

Offer maple syrup or honey, extra butter and lemon wedges at the table. Finish assembled pancakes with extra chopped herbs and an optional squeeze of lemon over the salmon. Serve pancakes alongside the arugula salad for a balanced brunch plate.