Corn-N-Scallion Sourdough Pancakes

"These little gems just arrived in my newest King Arthur Catalog and I know they'll be a HUGE hit with my family. They are savory little pancakes that look even better with a topping of black bean salad. I change the bean salad based on what I have available adding things like celery, left over corn, and even differant beans if black arn't available."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
30mins
Ingredients:
18
Yields:
20 small pancakes
Serves:
8-10
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ingredients

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directions

  • PANCAKES:

  • Combine starter, flour and milk.
  • Cover and let rest for 30 minutes in a warm place.
  • Add oil, baking soda, salt and egg and stir until combined.
  • Fold in corn and scallions.
  • Heat pan or griddle over medium heat.
  • Lightly grease pan, then scoop a heaping tablespoon of batter onto pan.
  • Flip each pancake over when its surface bubbles and edges are slightly dry.
  • Continue cooking until bottom is golden.
  • Repeat with remaining batter.
  • SALAD:

  • Combine all ingredients except sour cream.
  • Scoop 1 tablespoon of sour cream onto each warm pancake and serve hot or at room termperature.

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Reviews

  1. Very different but very good. I may add more corn next time but have lots left even though I made half a recipe. Served with Mexican Meatloaf.
     
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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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