Whenever the King Arthur Flour Catalog comes in the mail, I feel like a gal on Christmas morning — not only for their products, but their recipes too. I immediately start clipping away and circling the products I need for next time.
This catalog I received a few weeks ago had a bunch of awesome recipes that I wanted to try. Since we are lucky enough to have a whole crock of sourdough starter in the fridge, I wanted to tackle their Corn and Scallion Sourdough Pancakes first.
Also, this recipe couldn’t have come at a better time because corn, green onions and tomatoes are all in season at the farmers market. There is a pretty good market in downtown Milwaukee every Wednesday, which is where I picked up my goodies for this recipe. Since the rain was less than stellar this year, make sure to peel pack your corn to make sure it’s good. A cob I peeled back and thought was good a few weeks ago had a worm coming out of it (EWWW!!).
I made these pancakes on our Black and Decker Flat Top Griddle. These first two cakes were our testers, but then we were able to fit on 5-6 cakes at a time.
Corn and Scallion Sourdough Pancakes
From King Arthur Flour
1/2 cup sourdough starter, fed or unfed
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) milk
1 tablespoon vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh/cooked or frozen/thawed corn kernels
3/4 cup chopped scallions, white and green part (5 or 6 scallions)
1) To make the pancakes: Combine the starter, flour, and milk. Cover and let rest for 30 minutes in a warm place.
2) Add the oil, baking soda, salt, and egg and stir until combined. Fold in the corn and scallions.
3) Heat a silver dollar pancake pan over medium heat. Lightly grease the pan, then scoop a heaping tablespoon of batter into each of the cups. To make the pancakes using a griddle, heat it to 350°F, grease, and scoop heaping tablespoons onto the surface.
4) Flip each pancake over when its surface bubbles and the edges are slightly dry. Continue cooking until the bottom is golden.
5) Repeat with the remaining batter. Serve with Tomato Relish.
Semi-Homemade Tomato Relish.
From She’s on the Run
1 tomato, diced
2 scallions, diced
1/4 cup Spinach Artichoke Greek Yogurt Veggie Dip (or substitute 1/4 cup sour cream and add your favorite spices)
Combine all ingredients and refrigerate until ready to serve.
Attention MKE peeps!
The Eat Local Resource Fair is coming up on August 25 at the Urban Ecology Center. This event also kicks off the Eat Local Challenge. If you want to learn more about both events, see the post I wrote last year or visit Eat Local Milwaukee.