This post is for sourdough bakers. Not because I am a sourdough snob, but because sourdough bakers throw out a lot of starter (a natural fermented dough with wild yeast) in the process of keeping their starter active (active starter makes bread rise). Since the Covid-19 quarantine began, I am sure a lot of sourdough bakers have started working on their sourdough again. Or if you are a new sourdough baker, welcome and I feel your pain. Non sourdough makers can also partake. Just omit the sourdough starter and add some baking powder.
As what every sourdough baker has done since the internet was invented, we google ways to use up that sourdough starter instead of throwing it out. I don’t know about you but I get sick of making sourdough pancakes and waffles pretty quickly.
As what every new sourdough baker also does when they start making sourdough, we watch countless sourdough making videos on youtube in hopes of discovering that one secret to a good crumb (the big holes in sourdough) and oven spring (how much a dough springs up during making aka the height of the dough). One day, on one of my sourdough binge watching sessions, I came across a video by the Brothers Green that discussed common mistakes sourdough bakers make. In that video, one of the brother’s recommended pan frying the sourdough starter for some quick and easy fried dough. My ears perked up and I straight away emptied 70% of my bowl of starter into the frying pan. The result was a tangy chewy bread like pancake that held a lot of potential. I have modified the recipe over time to get to this recipe below. It is very similar to a Chinese Scallion pancake and I have made both side by side for a comparison. The sourdough flat bread takes 10% of the effort, and offers a chewier texture without the flakiness of traditional scallion pancakes but just out of the pan, it is crispy and a good breakfast feed/ midnight snack. Try it next time you have some starter. And if you are really desperate for a midnight snack and have no starter, just omit the starter, add some baking powder and you are good to go.
Adapted from the Brothers Green. Makes 1 portion for a hungry person.
- 60g sourdough starter (overnight starter is fine, week old starter is not). Amount used can vary. It doesn’t matter. If you use more starter than flour, your pancake will be more tangy and vice versa.
- 60g plain or bread flour (you can increase or decrease as required)
- 72g water (ratio is always 1 part flour to roughly 1.2 part water)
- 1/2 tsp baking powder (optional – use if you don’t have starter)
- 2 stalks spring onion/ scallion finely sliced
- 1 shallot finely minced
- 1/4 tsp salt
- 2 tsp sesame seeds
- 1-2 tbsp oil
- Mix all ingredients above except for oil and sesame seeds and mix well.
- Leave to rest for 10mins.
- Heat a non stick pan on medium heat and add oil. More oil = more crispy goodness.
- Pour starter mixture into a pan and use 2 wet spoons to spread it out as flat as you possibly can.
- Sprinkle sesame seeds on top of the dough and turn after 2-3 mins or when bottom surface is nice and brown in spots.
- Cook otherside of pancake for another 2-3 mins.
- Remove from and cut into wedges.
- Serve with dippy eggs, any kind of dip or good old chilli oil.