3/4 cup water
1/2 cup active sourdough starter (optional)
1 1/2 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 ear corn, kernels cut off
2 green onions, sliced thin
1 cup creme fraiche (you could use full fat, greek yogurt)
1 tablespoon miso
1 pint cherry tomatoes, slice in half
herbs (shiso, basil, fennel, coriander flowers)
Whisk egg, starter, and water together. Sift flour, baking powder and salt into the wet ingredients. Fold in corn and green onions but be careful not to overmix. The batter should look like a thick pancake batter.
Make the miso creme fraiche by mixing the miso and creme fraiche in a bowl. It’s that easy. Taste and add more miso to taste. It should be tangy yet salty.
Heat up a cast iron pan and add a bit of butter, add 2-3 tablespoons batter and cook until golden brown (about 1-2 min). Flip and cook the other side (1-2 min).
To plate, spoon some of the miso creme fraiche in concentric circles on the plate. Place the hot pancakes over the spread. Top with the tomatoes and herbs. Season the tomatoes with salt.
The base recipe for the sourdough pancakes comes from Stuart Brioza from State Bird Provisions in San Francisco, California. I was inspired by the tomatoes in my garden to create a tomato version. The savory yet tangy miso creme fraiche works really well with the tomatoes and herbs to bring this addicting appetizer together.