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!
Ingredients
- 1 cup sourdough starter discard
- 1 tablespoon sesame oil (some for the pancake, some for the skillet)
- 1 teaspoon ground ginger (or ½ teaspoon fresh ginger)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly cracked black pepper
- splash of water
- 3 tablespoon sesame seeds
- ½ cup scallions (thinly sliced)
- soy sauce (for dipping)
Instructions
- 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 ¼ 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.
RECIPE NOTES
- For a little extra oompf in your pancakes add ⅛ teaspoon baking soda and ⅛ teaspoon 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.