These tangy corn and chive sourdough pancakes are great for dinner! The salad is the perfect accompaniment!
I have to thank King Arthur Flour for the original recipe for a corn and scallion pancake appetizer, which was the inspiration for my version. Adding cheddar cheese and substituting chives for the scallions, I made full-size pancakes for dinner. The salad, with arugula, tomatoes, avocados and a sherry vinaigrette, provided a nice balance for the cheesy golden disks.
This recipe makes about 15 pancakes.
Tips
- The amount of milk that you need depends on how thick you like your pancakes. If you like thick pancakes, use less milk.
- Start assembling the salad before making the pancakes, but don’t cut and add the avocado (to avoid it oxidizing and changing color) or the arugula (so that it doesn’t get soggy).
Ingredients
To make the pancakes, you need these ingredients.
- 1 1/4 cups all-purpose flour
- 1/2 cup sourdough starter discard (fed or unfed)
- 1 1/2 cups milk (or 1 cup for thicker pancakes)
- 1 large egg
- 1 tablespoon vegetable oil (I used canola)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 cup corn kernels (frozen and thawed, or freshly cooked)
- 3 tablespoons finely chopped chives
- Butter for the pan (or oil)
To make the salad to accompany the pancakes, you need the following ingredients.
- 1 tablespoon sherry vinegar
- 3 tablespoons olive oil
- Pinch of dried Chipotle pepper (or fresh ground pepper)
- 1 teaspoon salt
- 2 cups black beans (if canned, rinse and drain)
- 2 cups diced tomatoes
- 2 cups arugula, large stems torn in half
- 1 avocado, diced (at the last minute)
- Sour cream to garnish
Directions
Make the sherry vinaigrette by blending the sherry, olive oil, pepper and salt. Set it aside.
Put beans and tomatoes in a bowl. Set it aside for later.
Make the pancake dough. Blend the milk and sourdough starter together. Combine them with the flour in a large mixing bowl. Cover the bowl and let it rest for 30 minutes in a warm place.
In a small bowl, blend the egg, vegetable oil, baking soda and salt. Stir it into the flour mixture. Add the cheddar cheese, chives and corn and mix everything together.
Preheat the oven to 225 degrees.
Warm a griddle over medium heat. Add some butter. When the butter is melted, use a ladle to add scoops of batter onto the pan. Cook the pancakes until bubbles form on the surface and the edges start to get solid. Use a spatula to gently lift the side of a pancake to check that it is lightly browned. Flip the pancake over and cook it until lightly brown on the other side.
Put the cooked pancakes on a baking sheet in the oven. Don’t keep them in the oven too long or they will dry out.
Finish the salad. Add the arugula and avocado. Toss it with the sherry vinaigrette.
Serve a few pancakes with some salad and a dollop of sour cream on top.
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