Quick Sourdough Herb and Scallion Pancakes
These pancakes are a great way to use up sourdough discard. They have a light mildly chewy texture and a distinct tang from the sourdough, which perfectly complements the savoury flavour of the scallions and herbs. They are great on their own or you could serve with a sauce.
Category: Mains
Source: www.kingarthurbaking.com
Equipment
| Frying pan |
Ingredients
| Sourdough starter | |
| Water | |
| Salt | |
| Baking powder | |
| Scallions | |
| Fresh herbs | |
| Vegetable oil |
Instructions
Combine all the ingredients in a medium bowl, reserving the sliced green part of the scallions for later. Stir until thoroughly combined.
Set a heavy-bottomed frying pan (a cast iron pan is ideal) over medium heat. Pour in enough vegetable oil to coat the bottom of the pan. Heat the oil.
Spoon a heaping 2 tablespoons batter carefully into the hot pan, leaving room to fit one or two more pancakes in the pan. Sprinkle some of the reserved chopped green scallion on top of the pancakes. Cook for about a minute, or until golden brown on the bottom.
Carefully flip the pancakes and cook for 30 to 60 seconds on the second side, until golden brown.
Transfer the pancakes to a paper towel-lined plate, and repeat the cooking process with the remaining batter, adding more oil as necessary.
Serve immediately, or reheat in a pan or toaster oven.
Nutrition
| Serving size: | 130.3 |
| Energy: | 154.2 |
| Ratio: | 1.2 |
| Carbohydrate: | 31.8 |
| Fat: | 0.6 |
| Protein: | 5.3 |
| Saturated fat: | 0.1 |
| Sodium: | 745.0 |
| Sugar: | 0.7 |