Corn N Scallion Sourdough Pancakes
Wake up your breakfast game with these irresistibly savory Corn N Scallion Sourdough Pancakes, a delightful twist on classic pancakes that marries the nutty tang of sourdough with the natural sweetness of corn and the bold, oniony zest of scallions. Made with sourdough starter (active or discard), fresh or frozen sweet corn, and thinly sliced scallions, these pancakes are a perfect way to give your leftover sourdough starter a second life. They're light and fluffy, thanks to a hint of baking powder, with a golden crisp exterior achieved by cooking on a lightly oiled griddle. Ready in just 35 minutes, these pancakes are an excellent choice for a weekend brunch or a comforting weekday breakfast. Serve them warm, stacked high, and optionally topped with fresh scallions or a dollop of sour cream for a picture-perfect presentation. Perfect for savory pancake lovers, this recipe is an easy, creative, and mouthwatering addition to your sourdough collection.
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Recipe Information
Ingredients
- 240 ml Sourdough starter (discard or active)
- 120 grams All-purpose flour
- 120 ml Milk
- 1 large Egg
- 30 grams Unsalted butter (melted)
- 15 ml Honey
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Sweet corn kernels (fresh or frozen, thawed)
- 2 stalks Scallions (thinly sliced)
- 15 ml Vegetable oil
Instructions
In a large mixing bowl, whisk together the sourdough starter, milk, egg, melted butter, and honey until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Do not overmix.
Fold in the corn kernels and sliced scallions, ensuring they are evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with a thin layer of vegetable oil.
Spoon about 60 ml (1/4 cup) of batter onto the skillet for each pancake, spreading it slightly with the back of the spoon to form a circle.
Cook each pancake for 2-3 minutes, or until bubbles appear on the surface and the edges begin to set. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
Serve the pancakes warm, optionally garnished with additional scallions or a dollop of sour cream. Enjoy!
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 26.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
