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).
½cupSourdoughStarter - (No sourdough starter, then add ½cup more flour and more milk to get the pancake consistency)
¾cupAll purpose flour
½cupWholewheat Pastry flour
1cupMilk(Dairy/ Non-dairy) - (I used unsweetened almond milk)
1Egg eggReplacer for large (I used Ener-G replacer)
1cupCorn- (fresh/ thawed if frozen)
¾cupScallions- (both green and white parts chopped)
For the Black bean Salad:
1 16ozBlack beans- . can, rinsed and drained
2Tomato- medium, seeded and diced
1Red onion- small, finely diced
1Avocado- small, diced
1Jalapeno- small, diced
1tspRed wine vinegar
to tasteHot Sauce
Sour cream- for garnish (optional)
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.