Johnnycakes with Bay Scallops and Horseradish Cream
From Country Living

1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup (1/2 pound) bay scallops, quartered
3/4 cup fresh or frozen corn kernels
1 cup buttermilk
1 large egg
1 tablespoon maple syrup
1 tablespoon minced roasted red pepper
1/2 cup crème fraîche or sour cream
1 tablespoon prepared horseradish
Pinch ground white pepper
1/3 cup vegetable oil, divided
Chopped fresh chives (optional)

In a large bowl, mix together cornmeal, flour, baking powder, baking soda, black pepper, and salt. Add scallops and corn kernels.

In a medium bowl, whisk together buttermilk, egg, and maple syrup. Fold in red pepper. Pour buttermilk mixture into cornmeal mixture and stir just until combined. Set aside.

In a small bowl, whisk together the crème fraÎche, horseradish, and white pepper. Cover and refrigerate until ready to serve.

Heat oven to 225 degrees F. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. In heaping tablespoons, drop batter onto hot skillet and cook until edges of johnnycakes begin to brown -- about 2 to 3 minutes. Turn johnnycakes over and continue cooking until cooked through -- 2 to 3 minutes longer.

Transfer johnnycakes to a serving platter that can be kept warm in a preheated oven. Repeat process to cook all johnnycakes. Serve with horseradish cream and chives, if desired.

Yield 24 cakes