Corn & Scallion Pancakes

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).

Ingredients:
For the Pancakes: (Makes 16-18 medium size pancakes)
Sourdough Starter - ½cup (No sourdough starter, then add ½cup more flour and more milk to get the pancake consistency)
All purpose flour - ¾cup
Wholewheat Pastry flour - ½cup
Milk (Dairy/ Non-dairy) - 1cup (I used unsweetened almond milk)
Oil - 1tbsp
Baking Soda - 1tsp
Salt - 1tsp
Egg Replacer - for 1 large egg (I used Ener-G egg replacer)
Corn - 1cup (fresh/ thawed if frozen)
Scallions - ¾cup (both green and white parts chopped)

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

Method:

• 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.