Sourdough Guatemalan Loroco Herb and Roasted Corn Griddle Cakes
Crispy-edged, tender sourdough griddle cakes studded with loroco flowers, roasted corn kernels, crumbled queso fresco, and aromatic epazote. These savory cakes bridge traditional Guatemalan corn cake traditions with tangy sourdough, creating a breakfast or lunch dish with complex herbal notes and satisfying corn flavor. Served warm from the griddle with a squeeze of lime or dollop of crema.
- Prep
- 15 min
- Cook
- 16 min
- Wait
- 10 min
- Total
- 41 min
- Makes
- 8 griddle cakes (2 per person)
Steps
Before you start
- Remove sourdough discard from the refrigerator 30 minutes before starting to bring it to room temperature
- If using dried loroco, soak in 2 tablespoons warm water for 10 minutes to soften
- Have queso fresco crumbled and all ingredients assembled before mixing the batter
Mix wet ingredients
- In a large mixing bowl, whisk together the room-temperature sourdough discard, warm milk (110°F/43°C), and eggs until well combined and fairly smooth, about 1 minute.
- The mixture should look slightly lumpy and bubbly.
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Ready when: Wet mixture is uniform, no large pockets of discard
Tip: Warm milk activates the sourdough and improves texture; cold milk will make the cakes dense.
Combine dry ingredients
- In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- Set aside.
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Ready when: Dry mix is uniform with no lumps of baking powder
Fold in dry ingredients
- Pour the dry ingredient mixture into the wet ingredients.
- Using a wooden spoon or spatula, fold together until just combined—the batter should look slightly lumpy and thick like pancake batter, not smooth.
- Do not overmix.
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Ready when: Flour streaks are mostly gone but batter is still slightly rough
Tip: Overmixing develops gluten and makes the cakes tough. Stop as soon as you don't see dry flour.
Fold in flavorings and cheese
- Gently fold the melted butter into the batter.
- Then fold in the chopped loroco, roasted corn kernels, crumbled queso fresco, and chopped epazote until evenly distributed throughout, about 1 minute of gentle folding.
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Ready when: Loroco, corn, cheese, and herbs are evenly scattered throughout the batter
Tip: Be gentle when folding so you don't crush the corn kernels or break up the cheese too much.
Rest batter
- Let the batter rest at room temperature for 10 minutes.
- This allows the sourdough to activate slightly and the batter to hydrate, resulting in more tender cakes.
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Tip: Don't skip this step; it makes a noticeable difference in texture.
Heat griddle
- Place a 14-inch griddle or large cast-iron skillet over medium-high heat.
- Once it's hot (a drop of water should sizzle immediately), add 0.75 tablespoon of butter and swirl to coat evenly.
- The surface should shimmer.
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Ready when: Butter foams and smells nutty; water droplet sizzles immediately
Tip: Preheating is essential—a cold griddle will make the cakes greasy and pale instead of golden and crispy.
Cook first batch
- Scoop the batter onto the hot griddle using a ¼-cup (60 ml) measure, spacing the cakes about 2 inches apart.
- You should fit 4 cakes on a 14-inch griddle.
- Cook over medium-high heat for 3 to 4 minutes on the first side without moving them, until the edges look set and the bottom is deep golden brown.
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Ready when: Bottom is deep golden brown, edges appear set and slightly crispy
Tip: Resist the urge to flip early. The cakes need time to form a crust on the bottom for that essential crispness.
Flip and finish first batch
- Using a bench scraper or metal spatula, flip each cake gently but confidently.
- Cook the second side for 2 to 3 minutes over medium heat (lower the heat slightly), until the second side is golden brown and the cakes feel firm and spring back slightly when pressed.
- Transfer to a serving plate and keep warm.
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Ready when: Second side is golden, cake springs back when gently pressed in the center
Tip: Lower the heat for the second side to avoid burning the exterior before the inside cooks through.
Cook second batch
- Wipe the griddle clean with a paper towel if needed.
- Add the remaining 0.75 tablespoon butter and repeat the cooking process with the remaining batter, cooking 4 more cakes using the same method: 3–4 minutes on the first side, 2–3 minutes on the second side.
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Ready when: All 8 cakes are golden brown on both sides and firm to the touch
Tip: The griddle cools slightly between batches, so you may need an extra 30 seconds of cooking time.
Serve warm
- Serve the griddle cakes warm directly from the griddle or stacked on a plate.
- Accompany with fresh lime wedges and Mexican crema or sour cream, if desired.
- The cakes are best eaten immediately while the edges are still crispy and the interior is tender.
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Tip: If cakes cool and edges soften, reheat briefly on the griddle to restore crispness.
Good to know
Tips
- Loroco is a Guatemalan edible flower with a delicate, slightly floral and slightly bean-like flavor; it's available fresh in Central American markets or dried online. Fresh is preferred but dried (rehydrated) works well.
- Roasted corn—whether fresh-roasted or purchased pre-roasted—gives these cakes authentic depth. You can roast your own corn kernels in a dry skillet for 3–4 minutes until fragrant if using fresh corn.
- The sourdough discard adds a subtle tang and improves browning through the Maillard reaction. Use unfed discard (not recently fed starter) for the best flavor contrast.
- For a spicier version, add 0.5 tsp of chipotle powder or a pinch of cayenne to the dry ingredients, or serve the cakes with a simple salsa verde for dipping.
Make ahead
You can prepare the batter up to 4 hours ahead and refrigerate it in an airtight container. Bring it to room temperature for 15 minutes and give it a gentle stir before cooking. The cakes taste best served fresh, but cooled cakes can be stored and reheated.
Storage & reheating
Store cooled griddle cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat on a griddle or skillet over medium heat for 1–2 minutes per side until crispy and warm, or wrap in foil and warm in a 325°F (163°C) oven for 5–8 minutes.
Substitutions
- loroco flowers, fresh or dried → chopped fresh cilantro mixed with a small pinch of fennel seeds (to approximate the floral, slightly anise-like notes of loroco). Loroco has a unique flavor, but this combination of fresh herb and spice captures some of its aromatic quality. Use about 0.75 cup (15 g) cilantro mixed with 0.25 tsp fennel seeds.
- fresh epazote leaves → fresh cilantro or a mixture of cilantro and oregano. While epazote has a peppery, pungent character that's distinctive, cilantro provides freshness and oregano adds earthy notes. Use the same amount.
- queso fresco, crumbled → crumbled feta cheese or fresh ricotta. Both provide a creamy, tangy element. Queso fresco is mild and milky; feta is stronger and tangier, so reduce the amount to 0.5 cup (75 g) for feta.
- sourdough discard, room temperature → 1 cup (240 ml) active sourdough starter or 0.75 cup (180 ml) buttermilk mixed with 0.25 cup (60 ml) water. Active starter provides more fermented tang. Buttermilk creates a similar tang and tender crumb but without the complexity of fermentation.
