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Author Notes: I'm sure the idea for this recipe came from a magazine at one time. It has evolved over the years into it's present form. I make it every summer when the fresh corn is in. Usually we have it with a salad, such as a black bean salad or greek salad. —Karen Brooks
- 4 ounces sourdough starter
- 5-1/4 ounces all-purpose flour
- 8 ounces milk
- 1 tablespoon Canola oil
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 ounces fresh corn kernels (about 2 large ears)
- 4 ounces chopped green onions
- sour cream or creme fraiche for garnish
- Combine the starter, flour and milk. Cover and let rest for half an hour.
- To the starter mixture, add the oil, baking soda, salt and egg. Stir to combine.
- Fold i the corn and green onions.
- Heat a non-stick frying pan or griddle over medium heat and spray lightly with cooking spray.
- Scoop heaping tablespoons of batter onto the pan. When golden brown on the bottom, flip and brown the other side.
- Serve, garnished with creme fraiche or sour cream.