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.
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)
- 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.