Sourdough Starter Scallion Pancake
Whether you are an experienced sourdough bread maker or new to the hobby, one thing every sourdough bread baker has in common is loads of starter. It's the starter—that awesome kitchen science experiment that uses nothing more than flour and water to collect all the good, tasty microorganisms in the air—which gives sourdough bread its rise as well as its signature tangy flavor.
Growing your starter leads to a lot of excess, what with all the refreshing and re-feeding in its first couple of weeks. But don't toss the excess—also known as discard—in the trash! There are other creative ways to use the starter in cooking which are quicker than baking a loaf of bread, but still give you that tangy flavor, reminiscent of a sourdough loaf.
These scallion pancakes are a riff on the Korean staple. Chewy, slightly tangy, and loaded with the fresh bite of scallion, they are the perfect savory snack or start to a meal. A quick and easy recipe consisting of just five ingredients, to scale up and make more, if you desire.
- 2 teaspoons neutral cooking oil, such as peanut or canola
- 1/2 cup sourdough starter
- 1 tablespoon thinly sliced scallions
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon kosher salt, more to taste