An incredibly easy and delicious Sourdough Starter Scallion Pancake with a bright umami dipping sauce. One of the best things to make using sourdough starter discard.
I admit, a few years ago I was a bit skeptical but thinking straight sourdough starter would taste too sour, too gluey – but nope.
These scallion pancakes griddle up beautifully like a lovely flatbread.
They are light and airy, but also a little spongy which allows it to soak up with delicious dipping sauce. You can find that right here! Easy Asian Dipping Sauce.
I highly recommend you give these pancakes a try. It works!
I actually mix up extra sourdough starter just to plan for this scallion pancake. I feed my starter the day before I plan to griddle the pancakes – usually at a 1:1:1 (which is equal parts sourdough starter, flour, and water). Before you pour it out onto the griddle or the non-stick frying pan, you’ll want to stir down your starter.
Each pancake uses about 1/2 C of stirred down starter. Then top with whatever you like! I use scallions and sesame seeds, of course…but we also love the Japanese Rice Topper and Everything But The Bagel mix. Get creative! Even adding bento flakes at the end would be amazing.
These are best eaten warm and don’t hold over in the refrigerator very well. We never have any leftovers anyways.
Sourdough Starter Scallion Pancakes Using Sourdough Discard
- 1 recipe Easy Asian Dipping Sauce
- olive or vegetable oil for the non-stick frying pan or griddle
- 1 cup sourdough starter each pancake uses 1/2 cup starter
- 1 tbsp chopped green onion
- 1 tsp sesame seeds
- Make your Easy Asian Dipping Sauce (linked above) or use with your favorite dipping sauce.
- Heat your griddle or non-stick frying pan to medium-medium high heat. The pancake should sizzle when the batter hits the pan.
- Drizzle on a few teaspoons of cooking oil or olive oil. A bit of oil helps create a golden brown color and crunchy texture.
- Stir down your sourdough starter and pour out pancakes. About 1/2 C per pancake.
- Sprinkle on green onion and sesame seeds. Or use alternate additions like Rice Toppers and Everything But The Bagel.
- When you start to see some bubbles coming through the surface, flip the pancakes and cook the other side until golden brown.
- Serve with dipping sauce.
If you’re into sourdough and have questions now and then (don’t we all) I always try to forward this link along – it’s a great sourdough forum website with just about every question and answer you can think of. The Fresh Loaf.