Corn and Scallion Sourdough Pancakes
August 13th, 2012 | Author: Alysha
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.
By the way, King Arthur recently redesigned their catalog. I love how neat and organized it is now.
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
Serves 4
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.
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Yumm savory pancakes! I had a worm in one of my ears of corn last week too. The little thing was wiggling all around–it was disgusting!! I will definitely always shuck my corn at the store from now on. I’m scarred!
Yuck! There’s obviously an epidemic. I should make a shirt that says “shuck before you buy” :)
Alysha @ Shesontherun recently posted..Corn and Scallion Sourdough Pancakes
Those look like delicious pancakes! And worms in corn?! eww :/
Courtney recently posted..A Guest Post by Cassie
oh my gosh please come make these for me. pretty please?
Alex @ therunwithin recently posted..MIMM: Last Day at Home
Ha! Anytime :)
Alysha @ Shesontherun recently posted..Corn and Scallion Sourdough Pancakes
I love the idea of a savory pancake with a relish! Perfect for when I crave pancakes mid-afternoon. :)
Laura @ Sprint 2 the Table recently posted..Golden Beet and Tempeh Stuffed Poblano Pepper
Have you ever been to the King Arthur headquarters in Vermont? I’d really like to go, and my husband picked our last vacation destination, so I think it’s my turn :)
Karis recently posted..Baby Boy Cake, Quinoa Stir-Fry, and Facebook
Take me with you! It’s my dream to go there!
Alysha @ Shesontherun recently posted..Corn and Scallion Sourdough Pancakes
These look perfect for dinner! I need to get that catalog!
Laurie @ Love, Laugh, Laurie recently posted..Tangent Tuesday
Love these savory pancakes, what a delicious combination!
I can related to your feelings about less-than-perfect corn. But, please don’t pry open the corn husks before buying — especially at the farmer’s market. The husks protect the corn from drying out and provide a means for extended storage — so the corn you leave behind isn’t likely to be very attractive to anyone else. The farmers often can’t sell the corn that’s been opened this way, which reduces the money they make on their crop.
What’s better is to feel the outer husk — you can generally tell if you’ve got a good healthy cob full of corn by running your fingers over the outside. The widest ears are the most mature, so they’re also likely to be the sweetest.
Thinking I might need to go home and write a blog post about picking out good corn.
Your pancakes look DELICIOUS! Glad you enjoy the recipe, and the catalogue – thanks for sharing with your readers!
I got an ear of corn yesterday with a worm in it – just ate around it. ;-)
Happy sourdough baking!