Go Back
–+ servings
Quick sourdough discard scallion pancakes served with chili soy dipping sauce. Recipe Feature Image

Quick Sourdough Discard Scallion Pancakes [with dipping sauce]

The easiest sourdough discard scallion pancakes you'll ever eat! They are full of flavor and make a wonderful snack when served with this chili-soy dipping sauce.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Dinner
Cuisine Chinese
Servings 6
Calories 97 kcal

Equipment

  • Frying Pan or Cast Iron Skillet

Ingredients
  

Sourdough Scallion Pancakes

  • 200 g Sourdough Starter (or sourdough discard)
  • 5 g Baking Powder
  • 50 g Water
  • 5 g Salt
  • 3 Scallions (finely sliced - also called green onions or spring onions)
  • 30 g Oil (for frying - sesame oil, peanut oil etc)

Dipping Sauce

  • 40 g Soy Sauce
  • 10 g Rice Wine Vinegar
  • 12 g Brown Sugar
  • 1 tsp Red Pepper Flakes (chili flakes)
  • 5 g Peanut Oil

Instructions
 

Dipping Sauce

  • I recommend making the dipping sauce first so you can enjoy your sourdough scallion pancakes straight away.
  • In a small bowl, mix the soy sauce, rice wine vinegar, brown sugar, red pepper flakes and peanut oil. Stir until well combined and set aside.

Sourdough Scallion Pancakes

  • In a medium mixing bowl, place the sourdough discard, baking powder, water, salt and chopped scallions. Stir vigorously unti well combined. It will fizz and bubble as the baking powder dissolves.
  • Heat a non stick frying pan or cast iron skillet on high heat. When you're ready to cook, add a little oil to the pan and then spoon out the mixture into pancakes. I make 6 good size pancakes from this mixture, but you would get 10 smaller sized pancakes.
  • Once the pancakes are bubbling, flip them over and cook on the other side. Remove cooked pancakes from the pan and repeat with remaining mixture.
  • Serve pancakes warm with dipping sauce.

Notes

Oil for Frying - I have used a blend of sesame and peanut oil to fry these sourdough discard scallion pancakes - mainly because I love the flavor these oils bring to the dish. You can use whatever oil you prefer, but make sure it has a high smoking point.
Scallions - you can add as many scallions or green onions to these pancakes as you like. Herbs are also a lovely addition. Parsley, dill, basil and mint are all delicious!

Nutrition

Calories: 97kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 792mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 159IUVitamin C: 1mgCalcium: 58mgIron: 0.4mg
Keyword Sourdough Discard
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!