Quick Sourdough Herb and Scallion Pancakes

Recipe by Charlotte Rutledge
37 Reviews 4.9 out of 5 stars

Made mainly of sourdough discard, these savory pancakes lie somewhere between light, crispy fried dough and our mildly chewy, nicely dense Scallion Pancakes. A little water, salt, and baking powder ensure that no matter what state your starter is in, you'll end up with a delightful savory snack to enjoy. Bonus: If you have a lot of discard starter stored in the fridge waiting to be put to good use, this recipe can be scaled up quite easily.

Prep
5 mins
Total
10 mins
Yield
six 3" pancakes
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Quick Sourdough Herb and Scallion Pancakes

Instructions

Prevent your screen from going dark as you follow along.

  1. Combine all the ingredients in a medium bowl, reserving the sliced green part of the scallions for later. Stir until thoroughly combined.

  2. 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 1/8" deep. Heat the oil until you see ripples across its surface.

  3. 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. 

  4. Carefully flip the pancakes and cook for 30 to 60 seconds on the second side, until golden brown.

  5. Transfer the pancakes to a paper towel-lined plate, and repeat the cooking process with the remaining batter, adding more oil as necessary.

  6. Serve immediately, or reheat in a pan or toaster oven. The dipping sauce from our Scallion Pancakes is an excellent accompaniment, but these are just as enjoyable plain or with any of your favorite condiments.

  7. Store any leftover pancakes, well wrapped, in the refrigerator for a day or so; freeze for longer storage.

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