The Starter Jar's Best Sourdough Discard Scallion Pancakes: A Savory, Crispy, and Flavorful Recipe

Step 1

In a large bowl, whisk together The Starter Jar sourdough discard, cold water, and 1 tablespoon toasted sesame oil until well combined.

Step 2

In a separate medium bowl, combine the all-purpose flour, baking powder, and fine sea salt, ensuring they are thoroughly mixed.

Step 3

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Do not overmix; a few lumps are perfectly fine for this batter.

Step 4

Gently fold in the thinly sliced scallions into the batter. This ensures even distribution of flavor throughout your pancakes.

Step 5

Heat about 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. The oil should be shimmering but not smoking.

Step 6

Once the oil is hot, drop 1/4 cup portions of batter into the pan, flattening them slightly with the back of a spoon to form pancakes about 4-5 inches in diameter. Work in batches to avoid overcrowding the pan.

Step 7

Cook for 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning while ensuring they cook through.

Step 8

Transfer cooked pancakes to a wire rack set over a baking sheet to keep them crispy while you cook the remaining batter. This prevents them from becoming soggy.

Step 9

For the dipping sauce, whisk together soy sauce, rice vinegar, toasted sesame oil, granulated sugar, and red pepper flakes (if using) in a small bowl until the sugar dissolves.

Step 10

Serve the warm sourdough discard scallion pancakes immediately with the prepared dipping sauce for an explosion of flavor.