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Sourdough Dashi Scallion Pancakes

Name: Sourdough Dashi Scallion Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 3/4 cup (6 1/2 ounces; 185g) sourdough starter discard; 1/2 cup (120ml) milk; 2 teaspoons (6g) instant dashi, such as Hondashi; 1/2 teaspoon (2g) kosher salt; 4 scallions (2 ounces; 60g), thinly sliced; Vegetable oil, for cooking

Instead of throwing your excess sourdough starter away, save it for these lacy and thin savory pancakes seasoned lightly with dashi and flecked with fresh scallions.

35 min total 5 min prep 20 min cook 4 169 cal

Ingredients

4 serv.

3/4 cup (6 1/2 ounces; 185g) sourdough starter discard
1/2 cup (120ml) milk
2 teaspoons (6g) instant dashi, such as Hondashi
1/2 teaspoon (2g) kosher salt
4 scallions (2 ounces; 60g), thinly sliced
Vegetable oil, for cooking

Instructions

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1 In a medium bowl, whisk starter, milk, dashi, and salt until very smooth, about 1 minute. Gently stir in scallions until just combined. Let mixture sit for 10 minutes.
2 In a 10-inch carbon steel skillet or crepe pan (a nonstick skillet will work too, but the pancakes won't crisp as well), heat 1 teaspoon (5 ml) oil over medium-high heat until shimmering. Holding pan off heat, pour 1/4 cup batter into pan and tilt pan in circular motion to distribute batter evenly, filling in any empty spots. Return pan to heat and cook, rotating pan occasionally to ensure even browning, until well browned on first side, 2 to 3 minutes. Using spatula, flip pancake and cook until second side is browned and pancake is cooked through, 30 to 60 seconds longer. Transfer pancake to cutting board or wire rack to cool.
3 Repeat Step 2 with remaining batter. Serve.