Sourdough Discard Herb and Scallion Pancakes

Name: Sourdough Discard Herb and Scallion Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 170 g unfed sourdough starter (discard); 28 g water; 1/4 tsp table salt; 1 tsp baking powder; 2 scallions (whites finely chopped, greens sliced about 1/4 inch); 1 large handful fresh herbs, coarsely chopped (for example cilantro, parsley, dill or chives); vegetable oil (for frying, about 1/8 inch deep)

A crisp, savory flatbread snack made mostly of discard and whatever herbs are in the fridge, ready in about ten minutes. Adapted from King Arthur Baking's tested recipe.

10 min total2 servings

Ingredients

170 g unfed sourdough starter (discard)
28 g water
1/4 tsp table salt
1 tsp baking powder
2 scallions (whites finely chopped, greens sliced about 1/4 inch)
1 large handful fresh herbs, coarsely chopped (for example cilantro, parsley, dill or chives)
vegetable oil (for frying, about 1/8 inch deep)

Instructions

1
Stir together the discard, water, salt and baking powder, then fold in the scallions and herbs.
2
Pour oil about 1/8 inch deep into a heavy pan, preferably cast iron, and heat until it shimmers and ripples.
3
Spoon in about 2 tablespoons of batter per pancake and fry until golden brown underneath, about 1 minute.
1 min
4
Flip carefully and fry the second side until golden, 30 to 60 seconds. Drain on a paper towel and eat hot.
1 min