sourdough discard scallion pancakes
recipe updated 7/17/20: The measurements below are a guideline at best. I've given approximate amounts assuming you have 1 cup of discard sourdough starter. If you have more or less starter, adjust the measurements accordingly or to taste. Get creative!
- 1 cup sourdough starter discard
- 1 TBSP sesame oil (some for the pancake, some for the skillet)
- 1 tsp ground ginger (or ½ tsp fresh ginger)
- ¼ tsp fine sea salt
- ⅛ tsp freshly cracked black pepper
- splash of water
- 3 TBSP sesame seeds
- ½ cup scallions (thinly sliced)
- soy sauce (for dipping)
Mix discard starter, sesame oil, salt, pepper, and ginger (basically everything except water) together in whatever bowl or container your discard starter is in.
Add water a little splash at a time, mixing until thoroughly combined in between additions. Stop when the mixture is the consistency of a thick pancake batter. Note: This will work even if you don't add any water — but if you add too much water your pancakes will be pretty flat, so go slowly and err on the side of less water if you're not sure.
Heat sesame oil a skillet just over medium heat.
Pour 1/4 of starter mixture into skillet. Top with thinly sliced scallions and sesame seeds. When the edges are dark and bubbles have formed around the edges and surface of the pancake (about 2-3 minutes) flip and cook an additional 2-3 minutes. Repeat with the rest of the batter.
Transfer finished pancakes to a plate, cut them into wedges, and serve with a small bowl of soy sauce for dipping.
- For a little extra oompf in your pancakes add 1/8 tsp baking soda and 1/8 tsp baking powder and let the batter sit 30 minutes before cooking.
- Sesame oil has a low smoke point, so keep an eye on your burner as you heat it up. Every stove is a bit different, you may need to lower your temp if it starts to smoke.