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
Ingredients
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4 ounces
sourdough starter
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5-1/4 ounces
all-purpose flour
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8 ounces
milk
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1 tablespoon
Canola oil
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1 teaspoon
baking soda
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1/2 teaspoon
sea salt
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4 ounces
fresh corn kernels (about 2 large ears)
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4 ounces
chopped green onions
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sour cream or creme fraiche for garnish
Directions
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Combine the starter, flour and milk. Cover and let rest for half an hour.
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To the starter mixture, add the oil, baking soda, salt and egg. Stir to combine.
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Fold i the corn and green onions.
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Heat a non-stick frying pan or griddle over medium heat and spray lightly with cooking spray.
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Scoop heaping tablespoons of batter onto the pan. When golden brown on the bottom, flip and brown the other side.
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Serve, garnished with creme fraiche or sour cream.
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