Not many people have eaten corn "pancakes", but for me, these adapted 3-corn sourdough griddle cakes brings back fond memories. My grandmother in South Africa often made corn pancakes for me. I recall sitting in the corner of her kitchen while she fried up corn pancakes which I absolutely loved. This recipe is similar to Grandma's except I've incorporated some sourdough, frozen corn niblets and corn meal into my grandmother's version.
I recently made this recipe for my parents which I served with whipped honey butter and they loved it. If sourdough starter is not available, substituted the starter with all purpose flour. Sourdough adds tanginess to the recipe. The tanginess from the sourdough starter, combined with the savoriness from the creamed corn and the sweetness from the honey butter creates a real complex taste. The corn meal adds a different texture than regular pancakes. The individual corn niblets, scattered through the griddle cake, adds a satisfying crunch with every bite. Not only does the sourdough contribute to the taste of the pancake, but also enhances the nutrition of these cakes. See below.
3-corn sourdough griddle cakes packed with corn adds a satisfying mouthfeel
Tips for making 3-corn sourdough griddle cakes
Sourdough starter
This recipe uses sourdough starter as a levening or rising agent as well as for its lactic acid bacteria which helps break down the corn meal. An interesting research study was done to improve the health benefits of the staple maize flour in Africa. The lactic acid bacteria found in kefir, sourdough and yoghurt breaks down the hard-to-digest components of the corn meal, reduces the sugars, increases the protein and mineral content for the body to easily absorb. Unlike when making sourdough bread, the starter needs to be completely mixed into the egg with no sourdough lumps visible. Otherwise, there will be bits of sourdough in the griddle cake.
Combine egg and starter into a bowl
Whisked egg and starter.
Corn types
As mentioned earlier, 3 forms of corn are used: canned cream corn, corn meal and corn niblets (fresh or frozen). Corn meal requires rehydrating so that it is easier to cook so allow the "batter" to rest for at least 15 minutes but preferably overnight to allow the sourdough to break down the corn meal. For the corn niblets, frozen corn or fresh corn can be used. Roasting the corn on the stovetop adds a wonderful smokiness to the griddle cakes.
Combine cornmeal and creamed corn.
Add frozen corn. Allow the batter to rest for 15 minutes (or overnight) to rehydrate the corn meal in order to cook properly.
Cooking the griddle cakes.
Cook the griddle cakes on medium heat in a non-stick skillet and lightly spritz the pan with oil for the initial set of pancakes. The pancakes are ready to flip with the sides appear to be cooked and holes start to appear on the top of the griddle cakes.
Flip pancakes when the sides start to appear cooked and holes form on the top.
3-corn sourdough giddle cakes accompaniments
These pancakes can be made either savory or sweet. For savory pancakes, serve them with sour cream and garnish with chives. You can also add 1/4 cup shredded sharp cheddar cheese and 1 tablespoon of chopped jalapeno for some cheesy jalapeno savory corn griddle cakes.
3-corn sourdough griddle cakes garnished with chives
My favorite is to complement the savoriness of the creamed corn with whipped honey butter by combining softened butter with honey at a 2:1 butter to honey ratio.
3-corn sourdough corn griddle cakes served with whipped honey butter
Enjoy and let me know what you think in the comment section.
SWEET CORN GRIDDLE CAKES
Ingredients
- 1 can creamed corn
- 125 g sourdough starter
- 1 large egg
- 1 cup corn meal
- ¼ cup frozen corn or niblets from one roasted corn.
- 1 Tbsp unsalted butter
Sweet option
- Honey butter. 2:1 ratio of butter to honey
Savory option
- ¼ cup shredded cheese preferably sharp cheddar
- 1 Tbsp finally chopped jalapeno more can be added according to taste
- finely chopped chives for garnish
Instructions
- In a bowl, combine egg and sourdough starter.125 g sourdough starter, 1 large egg
- Whisk until well blended.
- Add creamed corn, corn meal and mix.1 can creamed corn, 1 cup corn meal
- Add frozen corn, mix and allow to rest for 15 minutes to allow cornmeal to absorb liquid and fully rehydrate. Longer is preferable, see blog notes.¼ cup frozen corn
- In a non-stick skillet, spray oil to prevent sticking and pre-heat pan over medium heat.
- Drop a ladle-full of corn batter.
- When edges start to crisp, carefully flip the griddle cake.
- Remove griddle cakes when done and garnish with microwaved frozen corn.
Sweet option
- Serve with whipped honey butter by mixing soft butter with honey at a 2:1 butter to honey ratio.
Savory option
- For a savory option, add ¼ cup shredded cheese and 1 Tbsp chopped jalapeno
- Garnish with chopped chives