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sourdough scallion pancakes with sriracha and japanese mayo on a slate
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5 from 1 vote

Sourdough Scallion Pancakes

Looking for sourdough discard recipes? Sourdough scallion pancakes are a great, savory way to use up unfed sourdough starter. They disappear as quickly as they come together.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sourdough
Cuisine: American
Keyword: sourdough scallion pancakes
Servings: 4
Calories: 187kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

For the pancake

  • 2 tablespoons (30 ml) whole milk
  • 2 tablespoons (30 ml) lower-sodium soy sauce
  • ¼ cup (40 grams) cornstarch
  • ½ cup (112 grams) unfed sourdough starter
  • 3 scallions sliced
  • 1 tablespoon (14 grams) butter
  • 1 small shallot minced

To garnish

  • Toasted sesame oil
  • Sriracha
  • Japanese mayo

Instructions

  • In a mixing bowl, whisk together the milk, soy sauce, and cornstarch until completely smooth.
  • Stir in the sourdough starter and then the scallions.
  • Melt the butter over medium heat in a 10-inch nonstick pan, cast-iron skillet, or crepe pan.
  • Add the shallot and cook, stirring occasionally, until starting to soften and turn translucent, about two minutes. Spread the shallot evenly over the surface of the pan before proceeding.
  • Pour the batter onto the skillet and coax into a rough circle with a spatula.
  • Cook for three minutes or so, regulating the heat if necessary, until the underside is lightly browned and the top is starting to look drier and has bubbles breaking the surface.
  • Flip and cook for another couple of minutes, until cooked through. Depending on your starter, the texture will vary from a little more crisp to still fairly soft.
  • Let cool slightly. Cut into wedges and drizzle with toasted sesame oil, sriracha, and Japanese mayo.

Notes

  1. If your starter is not 100% hydration (made with equal parts flour and water by weight), you may want to add a bit more liquid to the recipe to balance things out.
  2. Cornstarch helps crisp things up. If you prefer, you can substitute rice flour or even all-purpose flour.
  3. If you'd like the pancake to rise a bit, you can add 1 teaspoon of baking powder when you whisk in the cornstarch.
  4. For a vegan and dairy-free version, substitute your favorite plant milk, water, or veggie broth for the milk // use vegan butter or safflower oil in place of the butter // and use vegan mayo.
  5. For a delicious twist, add some sautéed cabbage, minced pickles, or kimchi.
  6. This recipe is best straight off the griddle, so I don't recommend making it in advance. If you have leftovers, you can store them (without toppings) in an airtight container in the fridge for up to a week and reheat in the toaster oven before serving.

    Nutrition

    Serving: 1 | Calories: 187kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 564mg | Fiber: 2g | Sugar: 1g