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    Sourdough Dashi Scallion Pancakes

    clock-icon35 minutes
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    Pixicook editorial team

    Savory umami flavors of light and crispy sourdough dashi scallion pancakes.

    Ingredients for Sourdough Dashi Scallion Pancakes

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Sourdough Starter Discard

    0 oz

    Substitute chevron-down

    Milk

    0.25 fluid ounces

    Substitute chevron-down

    Instant Dashi

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Scallions, thinly sliced

    0 oz

    Substitute chevron-down

    Vegetable Oil

    as needed

    Substitute chevron-down

    How to Make Sourdough Dashi Scallion Pancakes

    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.

    Variations

    Basic Scallion Pancakes

    The canvas for various flavors and textures, made from flour, water, salt, and scallions.

    Basic Sourdough Starter

    The versatile core ferment for pancakes, bread, rolls, pizza dough, and more.

    Kimchi Twist

    Mix in chopped kimchi for a Korean-inspired spicy and tangy variation.

    Kimchi Pancakes

    A tangy and spicy Korean-inspired variation with chopped kimchi.

    Proteins

    Incorporate finely chopped cooked bacon, ham, or shrimp for a heartier meal.

    Pitfalls and tips

    Sourdough Starter Maintenance

    Ensure your sourdough starter is active and bubbly by feeding it with equal parts flour and water 8-12 hours before starting your pancakes.

    Rolling Technique

    Roll the dough thinly without tearing, roll up tightly with scallions, twist into a spiral, and flatten again to create flaky layers.

    Flavorful Fillings

    Use generous amounts of scallions and consider adding minced garlic, grated ginger, or sesame seeds to the oil mixture for added flavor.

    Autolyse the Dough

    Allow the mixture of starter, flour, and water to rest for at least 30 minutes for better gluten development and chewiness in the pancakes.

    Proper Kneading

    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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