Corn-N-Scallion Sourdough Pancakes Recipe

Name: Corn-N-Scallion Sourdough Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sourdough starter; 1 ¼ cups unbleached all-purpose flour; 1 cup milk; 1 tablespoon vegetable oil; 1 teaspoon baking soda; ½ teaspoon salt; 1 large egg; 1 cup corn; ¾ cup scallion, chopped; 15 ounces black beans; 1 cup tomatoes, diced, seeded; ½ cup red onion, diced; ½ cup avocado, diced; ½ teaspoon salt; 1 teaspoon wine vinegar; 1 tablespoon vegetable oil; hot sauce; sour cream (to garnish)

Servings: persons

½ cup sourdough starter
1 ¼ cups unbleached all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup corn
¾ cup scallion, chopped
15 ounces black beans
1 cup tomatoes, diced, seeded
½ cup red onion, diced
½ cup avocado, diced
½ teaspoon salt
1 teaspoon wine vinegar
1 tablespoon vegetable oil
hot sauce
sour cream (to garnish)

1
PANCAKES:.
2
Combine starter, flour and milk.
3
Cover and let rest for 30 minutes in a warm place.
4
Add oil, baking soda, salt and egg and stir until combined.
5
Fold in corn and scallions.
6
Heat pan or griddle over medium heat.
7
Lightly grease pan, then scoop a heaping tablespoon of batter onto pan.
8
Flip each pancake over when its surface bubbles and edges are slightly dry.
9
Continue cooking until bottom is golden.
10
Repeat with remaining batter.
11
SALAD:.
12
Combine all ingredients except sour cream.
13
Scoop 1 tablespoon of sour cream onto each warm pancake and serve hot or at room termperature.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup sourdough starter, 1 ¼ cups unbleached all-purpose flour, 1 cup milk, 1 tablespoon vegetable oil, and more.

Yes, Corn-N-Scallion Sourdough Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn-N-Scallion Sourdough Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions