Ingredients
- 1 cup sourdough starter (active or discard)
- ½ cup all-purpose flour
- ¼ cup water or plant-based milk
- 2 scallions, finely chopped
- 2 tbsp fresh herbs (parsley, cilantro, or chives), chopped
- 1 tsp baking powder
- ½ tsp salt
- 1–2 tbsp olive oil or vegetable oil (for frying)
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Batter
In a bowl, mix sourdough starter, flour, and water/milk until smooth.
Step 2: Add Herbs & Scallions
Fold in chopped scallions and fresh herbs. Add baking powder and salt, and mix gently.
Step 3: Heat the Pan
Heat a non-stick skillet or frying pan over medium heat and add 1 tsp of oil.
Step 4: Cook the Pancakes
Spoon about 2–3 tbsp batter per pancake onto the pan. Flatten slightly with a spatula. Cook 2–3 minutes until bubbles appear and the bottom is golden brown.
Step 5: Flip & Finish
Flip the pancake carefully and cook for another 1–2 minutes until cooked through.
Step 6: Serve Warm
Serve immediately with soy sauce, vegan yogurt, or as a savory breakfast side.
🍽️ Serving Ideas
- Dip in soy sauce or chili sauce 🌶️
- Serve alongside scrambled tofu or eggs 🍳
- Add avocado slices for a creamy touch 🥑
💡 Tips
- Use sourdough discard to reduce waste.
- Add grated carrot or zucchini for extra flavor and nutrition.
- Cook on medium-low heat for even, crispy pancakes.
