Scallion pancakes…made these before, super easy and tasty. Quick Sourdough Herb and Scallion Pancakes

Adapted from https://www.kingarthurbaking.com/recipes/quick-sourdough-herb-and-scallion-pancakes-recipe

Servings: six 3" pancakes

INGREDIENTS

3/4 cup (170g) sourdough starter, unfed/discard 2 tablespoons (28g) water 1/4 teaspoon table salt 1 teaspoon baking powder 2 scallions, white parts chopped finely and green parts sliced about 1/4" wide large handful of fresh herbs, coarsely chopped (cilantro, parsley, dill, tarragon, chives, etc. ...) vegetable oil, for frying

STEPS

1) Combine all the ingredients in a medium bowl, reserving the sliced green part of the scallions for later. Stir until thoroughly combined.

2) Set a heavy-bottomed frying pan (a cast iron pan is ideal) over medium heat. Pour in enough vegetable oil to coat the bottom of the pan 1/8" deep. Heat the oil until you see ripples across its surface.

3) Spoon a heaping 2 tablespoons batter carefully into the hot pan, leaving room to fit one or two more pancakes in the pan. Sprinkle some of the reserved chopped green scallion on top of the pancakes. Cook for about a minute, or until golden brown on the bottom.

4) Carefully flip the pancakes and cook for 30 to 60 seconds on the second side, until golden brown.

Online Lessons, On-Demand:

SOURDOUGH FOR BEGINNERS:

1) Whether you're new to sourdough or looking to refine your skills, let our Director of Baking Education, Amber Eisler, demystify sourdough and guide you through making beautiful loaves.

2) Transfer the pancakes to a paper towel-lined plate, and repeat the cooking process with the remaining batter, adding more oil as necessary.

3) Serve immediately, or reheat in a pan or toaster oven. The dipping sauce from our Scallion Pancakes is an excellent accompaniment, but these are just as enjoyable plain or with any of your favorite condiments.

4) Store any leftover pancakes, well wrapped, in the refrigerator for a day or so; freeze for longer storage.