35 minutes
Savory umami flavors of light and crispy sourdough dashi scallion pancakes.
Sourdough Starter Discard
0 oz
0.25 fluid ounces
Instant Dashi
teaspoons
teaspoons
Scallions, thinly sliced
0 oz
as needed
1. Prepare Batter
In a medium bowl, whisk together the sourdough starter discard, milk, instant dashi, and kosher salt until the batter is very smooth and free of lumps. This step ensures your pancakes will have a consistent texture.
2. Add Scallions
Stir in the thinly sliced scallions until just combined. Let the mixture sit for about 10 minutes to allow the flavors to meld.
3. Heat Oil
Heat a teaspoon of vegetable oil in a 10-inch carbon steel skillet or nonstick pan over medium heat until the oil is shimmering. This indicates that the oil is hot enough for cooking.
4. Cook Pancake
Pour a quarter cup of the batter into the skillet and tilt the pan to spread the batter evenly. This helps achieve a thin, even pancake.
5. Cook First Side
Cook the pancake for 2 to 3 minutes, rotating the pan occasionally to ensure even browning. The edges should start to crisp up and the bottom should turn golden brown.
6. Flip Pancake
Flip the pancake using a spatula and cook the other side for an additional 30 to 60 seconds, until it is lightly browned.
7. Cool Pancake
Transfer the cooked pancake to a cutting board or wire rack to cool slightly.
8. Repeat Process
Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
9. Serve Pancakes
Serve the scallion pancakes warm, either on their own or with your favorite dipping sauce.
The canvas for various flavors and textures, made from flour, water, salt, and scallions.
The versatile core ferment for pancakes, bread, rolls, pizza dough, and more.
Mix in chopped kimchi for a Korean-inspired spicy and tangy variation.
A tangy and spicy Korean-inspired variation with chopped kimchi.
Incorporate finely chopped cooked bacon, ham, or shrimp for a heartier meal.
Ensure your sourdough starter is active and bubbly by feeding it with equal parts flour and water 8-12 hours before starting your pancakes.
Roll the dough thinly without tearing, roll up tightly with scallions, twist into a spiral, and flatten again to create flaky layers.
Use generous amounts of scallions and consider adding minced garlic, grated ginger, or sesame seeds to the oil mixture for added flavor.
Allow the mixture of starter, flour, and water to rest for at least 30 minutes for better gluten development and chewiness in the pancakes.
Achieve a smooth dough that passes the windowpane test to ensure good structure and prevent the pancakes from falling apart when cooked.
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