Name: Corn & Scallion Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 1618 pancakes
Ingredients: ½ cup Sourdough (Starter - (No sourdough starter, then add ½cup more flour and more milk to get the pancake consistency)); ¾ cup All purpose flour; ½ cup Wholewheat Pastry flour; 1 cup Milk ((Dairy/ Non-dairy) - (I used unsweetened almond milk)); 1 tsp Baking Soda; 1 tsp Salt; 1 Egg egg (Replacer for large (I used Ener-G replacer)); 1 cup Corn (- (fresh/ thawed if frozen)); ¾ cup Scallions (- (both green and white parts chopped)); 1 16 oz Black beans (- . can, rinsed and drained); 2 Tomato (- medium, seeded and diced); 1 Red onion (- small, finely diced); 1 Avocado (- small, diced); 1 Jalapeno (- small, diced); 1 tsp Red wine vinegar; to taste Hot Sauce; to taste Salt; Sour cream (- for garnish (optional))

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Blogging Marathon # 26: Week 3/ Day 2

Theme: Pick 1 ingredient and Cook from 3 books – Breakfast Combo

Dish: Corn & Scallion Pancakes

When I started looking for breakfast dishes with corn, most of the recipes used cornmeal instead of whole corn. I found this savory corn pancakes recipe in the King Arthur Flour catalog. These can be served for breakfast or even brunch with black bean salsa and a dollop of sour cream.

Recipe uses Sourdough starter and since I’m always looking for ways to use my starter I made these pancakes right away. I made a few changes to the original recipe to make it eggless and add some fiber. Pancakes turned out great – they looked and tasted like cheelas (chickpea dosas/ crepes).

Print Recipe

Corn & Scallion Pancakes

Prep Time20 mins

Cook Time30 mins

Total Time1 hr 20 mins

Course: Snack

Cuisine: American

Servings: 1618 pancakes

Author: Pavani

Ingredients

For the Pancakes:

½ cup Sourdough Starter - (No sourdough starter, then add ½cup more flour and more milk to get the pancake consistency)
¾ cup All purpose flour
½ cup Wholewheat Pastry flour
1 cup Milk (Dairy/ Non-dairy) - (I used unsweetened almond milk)
1 tsp Baking Soda
1 tsp Salt
1 Egg egg Replacer for large (I used Ener-G replacer)
1 cup Corn - (fresh/ thawed if frozen)
¾ cup Scallions - (both green and white parts chopped)

For the Black bean Salad:

1 16 oz Black beans - . can, rinsed and drained
2 Tomato - medium, seeded and diced
1 Red onion - small, finely diced
1 Avocado - small, diced
1 Jalapeno - small, diced
1 tsp Red wine vinegar
to taste Hot Sauce
to taste Salt
Sour cream - for garnish (optional)

Instructions

To make the Pancakes: Combine the sourdough starter, flours and milk in a bowl; set aside for 30 minutes.
Add oil, baking soda, salt and egg replacer and stir until well combined. Fold in the corn and scallions.
Heat a griddle or a pan over medium heat. Lightly grease the pan, then scoop a ladleful of batter onto the pan. Cook until the surface bubbles and edges are slightly dry, flip and cook on the other side until bottom is golden brown.
Repeat with the remaining batter.
For the Salad: Combine all the ingredients and set aside for at least 10 minutes for the flavors to mingle.
To Serve: Scoop 1tbsp of the salad and 1tsp sour cream (if using) onto each warm pancake. Serve hot or at room temperature.

Notes

Lets check what my fellow marathoners have cooked up today for BM# 26.

Comments

Priya Suresh

March 18, 2013 at 7:32 pm

Wonderful pancakes, with blackbean salad..Such a nutritious and wholesome.

sushma

March 18, 2013 at 7:52 pm

Nice pancakes…

Suma Gandlur

March 19, 2013 at 2:51 am

That’s an interesting combo.

Manju

March 19, 2013 at 3:31 am

It’s different and sounds good.

Ganesh Balimidi

March 19, 2013 at 12:19 pm

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vaishali sabnani

March 20, 2013 at 2:30 am

lovely pancakes..I like the colors on top..very catchy..would love to taste them.

Global Tastes &amp; Travels Inc.

March 20, 2013 at 4:07 am

this is a wonderful option for brunch

Kalyani

March 20, 2013 at 9:25 am

thats a new combo, and the pancakes look yum ! yup they do look like mini Cheelas / Uttapams..

Srivalli

March 20, 2013 at 9:50 am

Very nice Pavani, nice way to have a variation in bf!

Harini-Jaya Rupanagudi

March 20, 2013 at 1:09 pm

A very interesting combo!! Love the toppings .

Nivedhanams Sowmya

March 20, 2013 at 3:36 pm

delicious and interesting combo!!! perfect breakfast!!SowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event + Giveaway – Italian Dishes

Nalini's Kitchen

March 20, 2013 at 4:11 pm

umm..sounds delicious and inviting..

Gayathri's Cook Spot

March 21, 2013 at 11:06 am

Looks like a delicious combination. The snaps are as usual wonderful…

Rajani S

March 21, 2013 at 3:12 pm

The pancakes look really inviting and I love that salad! A very ‘hatke’ kind of breakfast! Very nice..

veena krishnakumar

March 24, 2013 at 12:39 pm

New to me…Pancakes look nice and the salad too…lovely presentation

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