When you keep a sourdough pet, you tend to have a lot of discards when you need to refresh, or “feed” your sourdough before using. They’re called “discard”, but I do not discard them at all. There are a lot of different kinds of food that you can make using it. I am constantly trying new ways to incorporate them in my cooking and will be posting recipes when the experiments are successful.
This is my easiest recipe for using up those discards. It also uses a lot of it so feel free to collect them in a jar in the fridge to make enough of these pancakes to share. Honestly, I sometimes feed my sourdough a lot to be able to prepare more of this – it’s that good!
This recipe makes about 3 to 5 pancakes, depending on how small or big you make them. Feel free to double the quantities to make more.
Serve as a snack, breakfast, or a side with stir fries or braised dishes.
You’ll only need a few ingredients:
Pancakes:
1 cup discard
2 tablespoons water
1 teaspoon toasted sesame oil
1/2 teaspoon grated ginger
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
Oil for frying
1 bunch scallions, sliced
1/4 cup black and white sesame seeds
Dipping sauce:
1/4 cup soy sauce
1/2 tsp sesame oil
1/2 tsp rice wine vinegar
1/2 tsp sugar
1 tsp asian chili sauce, optional
1. In a bowl, mix together discard, water, sesame oil, ginger, baking soda, baking powder, salt, and pepper.
2. Place about a teaspoon of cooking oil in a fry pan and heat over medium heat. Pour 1/4 to 1/3 cup batter in and sprinkle with sliced scallions and sesame seeds.
3. After about 2 – 3 minutes, turn the pancake over to cook the other side about 2 – 3 minutes more, until cooked through.
4. Mix the ingredients for the sauce in a small bowl. OR if you don’t want to mess with other ingredients, just plain soy sauce will do as dipping sauce. Serve with pancakes.
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