Sourdough Starter Green Onion Pancakes
Like many people in quarantine, I decided to make my own sourdough starter. To be honest, I wasn’t all that interested in baking sourdough bread initially as my stomach isn’t great at handling yeast, but since discovering sourdough doesn’t hurt my stomach like packaged yeast, I have been baking like CRAZY! Bagels, focaccia, sandwich bread, pizza, etc. Everything I’ve been missing that is typically made with yeast was on my list 😅. The problem with sourdough is that each time you feed it, you have extra sourdough starter to discard. The good news is, there are lots of things you can make with sourdough starter discard! These sourdough green onion pancakes are my favorite way to use discard and are also just so freaking easy!
Sourdough Starter Green Onion Pancakes
Servings: 3
Ingredients
- 1 tbsp olive oil split across pancakes for cooking
- 225 grams sourdough starter discard doesn't need to be active
- 1 egg
- 2 tbsp flour any type, but I usually use all purpose
- ¼ tsp salt plus more to taste if needed
- ¼ cup green onions chopped
Instructions
- In a medium-sized bowl, mix the sourdough starter discard, egg, flour, and salt.
- The mixture should resemble the consistency of pancake batter (or paint). If the mixture is too thick, add water. If it's too thin, add more flour.
- Mix in the green onions.
- Heat olive oil in a saucepan over medium heat.
- Pour a small amount of batter into the pan for a tiny pancake to test the salt. If more salt is needed, add additional salt.
- Cook pancakes for approximately 2-3 minutes before flipping. The pancake is ready to flip when the outer edge of the top of the pancake begin to cook through. Once ready, flip the pancake and cook an additional minute on the other side.
- Remove the pancake from the pan and repeat with the remaining batter.
- I ususally prefer to eat mine plain, but they're great with cream cheese ass well.
Notes
If you don’t have green onions, you can sauté some chopped onions until they’re lightly browned and mix them into the batter before making the pancakes. I do this all the time as a substitute, although I usually have green onions on hand because I re-grow my green onions in water a few times after using them.
