Sesame Seed And Scallion Sourdough Pancakes

Sesame Seed and Scallion Sourdough Pancakes!

If you have been making your own sourdough bread with a live starter for any amount of time you will understand when I say this. It’s a monster! Especially if you are not baking bread everyday. The amount of leftover sourdough starter can add up fast. You can place it in the fridge to slow it down but if you are like me I hate putting my cultures into dormancy. They can take a bit to come back once reactivated. I’ll admit right now that the only photo I took of my beautiful pancakes is the one above. My family ate them so fast I didn’t get a chance to get a picture of them finished. That’s says something. They’re GOOD!

So what can you do with all this leftover sourdough starter? PANCAKES! Tonight that is exactly what we decided to do. Sourdough pancakes have an interesting texture. Crispy on the outside and soft and chewy on the inside. The recipe is super simple as well. You can really make them however you want with whatever you have on hand. You will notice I didn’t include measurements. That’s mainly because we did not measure anything. We sprinkled a little bit of this and a little bit of that. Everything was to taste. The batter itself is just sourdough starter and nothing else. If you don’t have sourdough starter you can get yours here . Directions on how to activate or feed your sourdough starter can be found here. How easy is that? Let’s get started!

Here is what you will need:

Leftover sourdough starter

Green onions/scallions

Sesame seeds

Salt

Olive oil

For the dipping sauce we used:

Soy sauce

Rice vinegar

Mongolian fire oil

Sesame oil

So to get started you will need sourdough starter that is at its peak. Well fed. To do that just feed your sourdough starter and when its doubled it’s size it’s ready.

It a heated pan over low to medium heat add about a tablespoon of oil and pour the sourdough starter in the pan like you would pancake.

While the first side is cooking add a few “sprinkles” of green onion and a “sprinkle” of sesame seeds and a dash of salt. It’s all about how much you like on them.

Cook about 5 minutes or until the underside is thoroughly cooked and has started to change a golden brown color. Sourdough can take some heat and its going to take a few minutes per side.

Right before you flip the sourdough pancake drizzle a bit of olive oil on the top and flip the pancake. Cook the other side for another 5 or so minutes. You want the outside nice and crispy. If you don’t cook the pancake long enough the inside will be very doughy.

To make the dipping sauce:

Combine about 1/4 cup soy sauce, 1 tsp rice vinegar, and drizzle (to taste) Mongolian fire oil, and sesame oil. Give it a stir and its ready.

It really can’t get much simpler. If you have any leftover sourdough starter recipes you would like to share go ahead and comment down below or send them to us here Support@PositivelyProbiotic.com

We are always on the lookout for new recipes that help us contain our sourdough starters.