Corn and Scallion Pancakes
This recipe was a fun project- combining the sourdough discard I’ve been taking care of, the scallions I’ve been growing on my kitchen table and the leftover corn from dinner last night. Together they created these delicious pancakes that went sooooo well with our dinner.
Tips:
Corn and scallions are a great combination, but you can use any vegetables you have leftover in the refrigerator to make these.
Make them ahead of time and keep warm in the oven until you are ready to serve.
Topped with a salad would be delicious!
Corn and Scallion Pancakes
Recipe from King Arthur Flour
Makes 12 pancakes
PREP 30 minutes
COOK 20 minutes
INGREDIENTS
1/2 cup (113g) sourdough starter, ripe (fed) or discard
1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
1 cup (227) milk
1 tablespoon (12g) vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup (113g) fresh/cooked or frozen/thawed corn kernels or your leftovers like I did
3/4 cup (about 64g) chopped scallions, white and green part (5 or 6 scallions)
INSTRUCTIONS
To make the pancakes: Combine the starter, flour, and milk. Cover and let rest for 30 minutes in a warm place.
Add the oil, baking soda, salt, and egg and stir until combined. Fold in the corn and scallions.
To make the pancakes using a griddle, heat it to 350°F, grease, and scoop heaping 1/4 cups onto the surface. Or use a large nonstick frying pan.
Flip each pancake over when its surface bubbles and the edges are slightly dry. Continue cooking until the bottom is golden.
Repeat with the remaining batter.