This is pretty similar to the savoury sourdough discard we already make, but it incorporates a chemical leavener to yield a slightly fluffier finished pancake. The "batter" is just sourdough discard thinned with a little water, seasoned with a pinch of salt, and given a bit of baking powder for leavening. Chopped scallions and herbs get stirred into the batter as well. I think cilantro and/or parsley work particularly well. But you could experiment with a variety of different herbs.

The recipe suggests serving these with a dumpling dipping sauce. The Kidlet had hers with ketchup. TF went for some Sichuan peppercorn pickles. And I had mine with Laoganma and a little soy sauce. (Although next time I think I'd swap out the soy sauce for a bit of black vinegar instead.)

Much like with the other savoury pancakes, I think these go well with fried eggs. The eggs add a little protein and make the meal a bit more substantial.

Sourdough Herb and Scallion Pancakes

Slightly adapted from King Arthur Flour

Ingredients

• 170g sourdough discard @ 100% hydration
• 2 Tbsp. water
• 1/4 tsp. coarse sea salt, ground
• 1 tsp. baking powder
• 2 green onions, chopped
• 1/4-1/3 c. fresh herbs, chopped
• fried eggs, to serve
• condiments (soy sauce, Laoganma, pickles, ketchup, mayo, vinegar, etc.), to serve

Directions

1. Combine the sourdough discard, water, salt, and baking soda and mix well.
2. Mix in the green onions and herbs.
3. Heat a tawa or griddle over medium heat.
4. Oil or grease the griddle if necessary.
5. Drop a scoop of batter (~1/4 c.) onto the hot griddle and cook until bubbles form and edges look dry.
6. Flip and cook until browned on both sides and pancake is cooked through.
7. Repeat with remaining batter, cooking 2-3 pancakes at a time.
8. Serve pancakes topped with fried eggs and/or conidements of your choice.