You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Do you find yourself with too much Sourdough discard and struggling to use it? Try this Sourdough discard Scallion Pancakes. Quick, easy and customizable, and requires a few ingredients from your pantry.
Crisp on the edges, soft on the inside. Perfect for breakfast, or your mid-evening snack. They go well with some hot soup or along with some hot and spicy curries.
What is Sourdough Starter Discard?
If you are here on this page, you might be aware of what sourdough discard is. But to those who do not know, Sourdough discard is nothing but a portion of your sourdough starter which is being taken out or removed while you feed your starter.
As we need to feed the sourdough starter regularly, we need to remove some portion of the sourdough starter and discard it.
You get a lot of discards when you are making the sourdough starter from scratch for the first time. Once you have an active starter, the quantity of discard reduces and depends on your feeding schedule.
Now discard here does not mean that you are throwing it. It gets collected in another jar for use in different recipes. As the starter is quite active and has a good amount of active and gut friendly bacteria, it can be used in various recipes.
Sourdough Discard Recipes
One such recipe I made using Sourdough discard is this Spinach Spiced Sourdough Discard Bread. An easy peasy bread which does not need any special techniques and uses a good amount of your discard.
I even have used this Sourdough discard to make some nice fluffy pancakes, waffles and my Indian Roti. I have even tried to ferment my Idli Dosa Batter and dhokla batter using this Sourdough Discard.
However, I like to naturally ferment my Idli Dosa or Dhokla batter instead of adding discard as it adds a slight taste to it. And if you are looking for tips and tricks on how to ferment the Idli dosa batter in a cold climate, check the tips and tricks in this post.
Sourdough Discard Scallion pancakes
I randomly came to the idea of making these Scallion pancakes. I was making some Vegan Sweet Corn Soup and had to finish a bunch of scallions as well as my discard. So I thought of combining it.
Do we need to add more flour to the sourdough starter?
I have added some Rye flour to the sourdough starter. As I did not have enough discard to make 3-4 pancakes. However, this will even work with just the discard. It might be a bit sour or tangy in taste.
Replacements in Sourdough Discard Scallion Pancakes
I have added Rye flour to the starter, as my sourdough starter was made using Rye flour. You can use any type of flour as per your preference or availability.
I then added some chopped scallion, garlic, green chillies and salt to the batter. Green chillies and garlic are completely optional. If you prefer slightly hot food, I would advise you to add the chillies. One can replace the scallion with other veggies like cabbage, capsicum/peppers etc.
Rest you just mix the batter and make pancakes. Now, this might not spread like crepes. I.e. thin. So I just added a ladle full of batter and let it spread on its own. I then simply let it cook on the pan with a drizzle of oil on both sides. I enjoyed this with some Vegan Sweet Corn Soup.
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Sourdough Discard Scallion Pancakes
- 1 Cup – 80 grams – Rye Flour -Any flour can be substituted
- 1 Cup – 125 grams – Sourdough Starter -Active or discard can be used
- ½ Cup chopped Scallion -Around 75 grams
- 1 small clove garlic chopped -Around 1 teaspoon – optional
- 1-2 green chillies chopped -optional
- Salt to taste
- 1-2 tablespoon Oil for cooking
- ¼-½ Water – only required if the batter is too thick
- In a wide bowl, add the flour.
- Add the sourdough discard.
- Add in the chopped scallions and give a nice mix.
- Next add in the green chillies, and salt.
- Mix everything. If your batter is too thick add some water to get the required consistency.
- Do not add too much water. Add it slowly 1-2 tablespoon at a time.
- We need a thick but pouring consistency batter.
- Let the batter rest for 5 mins.
- In the meantime, heat a pan.
- Once hot, lightly grease it with some oil.
- Add a ladle full of batter and let it spread.
- You can try spreading the batter in circular shape if you prefer. I kept it as is.
- Let it cook on medium to slow until you see the top getting cooked.
- Drizzle some oil on the side, flip and cook on the underside until golden brown.
- Serve it hot with some soup, or chutney of your choice.
- The measurements are a rough guide, feel free to change it as per your availability.
- One can replace the rye flour with flour of your choice. Instead of scallion veggies like Cabbage or capsicum can be used.
- Standard US Size Cups used.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
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