Cornnscallionsourdoughpancakes Recipes
SOURDOUGH PANCAKES
Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.
Provided by AUNTPT
Categories Breakfast and Brunch Pancake Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sourdough starter, egg, water, and oil.
- In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
- Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g
TRAPPER JOHN'S SOURDOUGH PANCAKES
Steps:
- The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the "sponge" and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
- To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real "Taste of Alaska!" Serve with real maple syrup, birch syrup, or butter and sugar.
SOPHIA'S PLACE - BLUE CORN PANCAKES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix dry ingredients - flours, salt, sugar, and baking powder.
- Mix wet ingredients - milk, butter and eggs.
- Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
SCALLION PANCAKES WITH SOURDOUGH DISCARD
Scallion pancakes are a savory treat bursting with flavor even before you add sourdough starter to the equation. With the added fermentation flavors and the tangy soy-vinegar dipping sauce, these scallion pancakes will wow you. The extra layers and amazing flakiness come from multiple rounds of rolling and spiraling, a technique in the [original recipe|https://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html] of Kenji Lopez-Alt.
Provided by Melissa Johnson
Categories Recipes
Time 1h34m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl or food processor, combine the flour and sourdough discard.
- Drizzle in the boiling water while running the food processor or stirring, and stop when the dough comes together.
- Transfer the dough to a flat surface and knead it for a few minutes, then let it rest, covered, for about a half hour.
- Chop the scallions for the pancakes, avoiding or slicing extra-fine the white portions that are stiffer and more likely to tear the dough.
- You can also make the dipping sauce during this 30-minute dough rest.
- Divide the dough into 4 or 5 pieces and knead them into balls.
- Prepare a slightly damp cloth or flour sack towel and cover any dough you're not currently working with. Set a small bowl with your sesame oil and basting brush near your work surface.
- With a rolling pin, roll one of the dough balls into a thin circle. You should need almost no dusting flour and be able to see your fingers through the dough if you lift it. Brush sesame oil on the dough circle and roll it up like a cigar. Then spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
- Place the spiral under your towel and repeat with all the dough balls.
- With a rolling pin, roll one of the spirals into a thin circle (not quite as thin as the first round). Brush sesame oil on the dough and then spread chopped scallions on it. Roll the dough up like a cigar and spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
- Place the now double-rolled spiral under your towel and repeat with the other dough spirals.
- Heat the cooking oil in a nonstick pan until it is shimmering and prepare a platter or cooling rack with several paper towels spread on it.
- Roll one of the spirals flat and place it in the hot oil. Cook for about 2 minutes per side, carefully flipping with tongs, until each side is golden brown, then place it on the paper towels.
- While one pancake is frying, roll out the next spiral. If needed, add a little more oil to the pan for the final pancake(s).
- Sprinkle lightly with salt if desired. (I tend to go heavy on the dipping sauce and thus don't find salt necessary.)
- Serve immediately, cut into wedges and alongside the dipping sauce.
- Leftovers can be reheated in a toaster oven or on a dry frying pan.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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