Corn-N-Scallion Sourdough Pancakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1/2 cup sourdough starter |
1 1/4 cups unbleached all-purpose flour |
1 cup milk |
1 tablespoon vegetable oil |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 large egg |
1 cup corn |
3/4 cup scallion, chopped |
15 ounces black beans |
1 cup tomato, diced, seeded |
1/2 cup red onion, diced |
1/2 cup avocado, diced |
1/2 teaspoon salt |
1 teaspoon wine vinegar |
1 tablespoon vegetable oil |
hot sauce |
sour cream (to garnish) |
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.
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