Corn-N-Scallion Sourdough Pancakes

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. PANCAKES:.
  2. Combine starter, flour and milk.
  3. Cover and let rest for 30 minutes in a warm place.
  4. Add oil, baking soda, salt and egg and stir until combined.
  5. Fold in corn and scallions.
  6. Heat pan or griddle over medium heat.
  7. Lightly grease pan, then scoop a heaping tablespoon of batter onto pan.
  8. Flip each pancake over when its surface bubbles and edges are slightly dry.
  9. Continue cooking until bottom is golden.
  10. Repeat with remaining batter.
  11. SALAD:.
  12. Combine all ingredients except sour cream.
  13. Scoop 1 tablespoon of sour cream onto each warm pancake and serve hot or at room termperature.
Most Helpful

5 5

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.