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


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)


  • 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.


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