This “recipe” is a sketch. I never measure when I make sourdough discard pancakes - I take my sourdough starter, add in scallions until I am satisfied with the ratio or I have used all that I have on hand; add some salt and pepper (or other spices like Za’atar or smoked paprika are so good!). To make these, you don’t have to add water, but I usually add some to thin out the batter just enough that it isn’t gloppy. In my opinion, It is better to have the batter thicker than thinner - if it’s thin the pancakes will completely spread in the pan and become more like a crepe and I like mine thicker like a traditional pancake. I have also not given a yield but roughly 6 pancakes for this amount.
1 cup sourdough discard
½ cup finely chopped scallions
½ teaspoon kosher salt
¼ teaspoon baking powder
⅛ teaspoon ground black pepper
Water, as needed
1 tablespoon olive, vegetable or sesame oil for the pan
In a mixing bowl, stir together your sourdough discard, chopped scallions, kosher salt, baking powder, and black pepper.
Start by adding a small splash of water and mix. Gradually add water, a little at a time, until the mixture forms a thick pancake batter. Remember, you want it on the thicker side!
Place a skillet or griddle over medium heat. Add a bit of your chosen oil, enough to lightly coat the pan.
When the oil is hot and shimmering, drop spoonfuls of batter onto the surface. Depending on the size of your pan, you may be able to cook a few at a time. Aim for pancakes a few inches across.
Cook the pancakes until they are golden brown on the first side, then flip carefully. Cook until golden on the second side and cooked through.
Continue the process, adding more oil as needed, until you've cooked all your batter. Serve warm with your favorite dipping sauce (soy sauce, sriracha, etc.)
Topping ideas: Along with a dipping sauce, consider topping your finished pancakes with a fried egg, sesame seeds, or a drizzle of hot honey.
