Sourdough Scallion Pancakes

Yield: Approx 3 six-inch scallion pancakes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix starter, sesame oil, salt, pepper, and ginger (basically everything except water) together in whatever bowl or container your discard starter is in.

Step 2

Add water 1 TBSP 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.

Step 3

Heat sesame oil a skillet over medium-high heat.

Step 4

Pour 1/3 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.

Step 5

Transfer finished pancakes to a plate, cut them into wedges, and serve with a small bowl of soy sauce for dipping.

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