Ingredients
-
-
1/2
-
1 1/4
-
1
-
1
-
1
-
1/2
-
1
-
1
-
3/4
-
-
15
-
1
-
1/2
-
1/2
Directions
Corn-N-Scallion Sourdough Pancakes, These little gems just arrived in my newest King Arthur Catalog and I know they’ll be a HUGE hit with my family They are savory little pancakes that look even better with a topping of black bean salad I change the bean salad based on what I have available adding things like celery, left over corn, and even differant beans if black arn’t available , Very different but very good I may add more corn next time but have lots left even though I made half a recipe Served with Mexican Meatloaf
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Steps
|
1
Done
|
Pancakes: |
|
2
Done
|
Combine Starter, Flour and Milk. |
|
3
Done
|
Cover and Let Rest For 30 Minutes in a Warm Place. |
|
4
Done
|
Add Oil, Baking Soda, Salt and Egg and Stir Until Combined. |
|
5
Done
|
Fold in Corn and Scallions. |
|
6
Done
|
Heat Pan or Griddle Over Medium Heat. |
|
7
Done
|
Lightly Grease Pan, Then Scoop a Heaping Tablespoon of Batter Onto Pan. |
|
8
Done
|
Flip Each Pancake Over When Its Surface Bubbles and Edges Are Slightly Dry. |
|
9
Done
|
Continue Cooking Until Bottom Is Golden. |
|
10
Done
|
Repeat With Remaining Batter. |
|
11
Done
|
Salad: |
|
12
Done
|
Combine All Ingredients Except Sour Cream. |
|
13
Done
|
Scoop 1 Tablespoon of Sour Cream Onto Each Warm Pancake and Serve Hot or at Room Termperature. |
