Sourdough Scallion Pancakes

vegan, refined sugar-free, nut-free 

Loosely based on a recipe from Pro Home Cooks and dipping sauce from Just a Taste

This is my favorite thing to make with sourdough "discard", which is excess inactive starter that needs to be discarded or used up before feeding your sourdough starter. It's quick, versatile, and delicious! You can flavor it however you like - with scallions and 5-spice powder for a delicious Chinese dim-sum, garam masala for a naan-like Indian flatbread, or even cinnamon and sugar for a dessert or breakfast pancake (you'd probably want to leave out the scallions in that case). It's also delicious without any any-ins, and can be used to sop up a flavorful soup or gravy. 

Serves: 1-4 depending on how much starter you're "discarding"/ Active time: 5 minutes / Total time: 10 minutes

Helpful Tools:

• cast iron or other non-stick skillet or griddle 
• spatula

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Ingredients: 
For the pancake

• oil
• sourdough discard
• optional add-ins: sliced scallions, sesame seeds, 5-spice powder, garam masala, salt and pepper, cinnamon and sugar, etc.

For the optional dipping sauce

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon balsamic or rice vinegar
• 1 teaspoon sesame oil, optional
• 1 teaspoon brown sugar, optional
• crushed red peppers and/or sesame seeds, optional

Directions:

1. ​Heat a large cast iron or non-stick skillet or griddle over medium-high heat. If you're planning to add scallions, slice them.
2. Pour some oil in the skillet.*
3. When the oil is shimmering, pour or spoon however much starter you need to discard into the skillet. If it looks overly lumpy or uneven, gently spread out the batter with a spatula. Sprinkle the scallions and/or any additional add-ins on top of the batter. For best results, put a lid over it to help cook the inside evenly. 
4. After about 4 minutes, when the pancake appears bubbly and the edges begin to firm up, gently flip the pancake.** You may need to add more oil to the bottom of the pan if it looks overly dry. Again, cover with a lid for best results.
5. Meanwhile, whisk together the dipping sauce ingredients.
6. Cook for an additional 3 minutes or until the entire pancake is firm and both sides are lightly browned.
7. Place on a cutting board, slice, and serve with the dipping sauce on the side.

*Use just a teaspoon of oil for a fluffy naan-like pancake or use enough to coat the bottom of the pan for more of a fried dough experience.
**I find this is easiest if you stab the top with a fork and lift underneath with a spatula.