Sourdough spring onion pancakes

This is a brilliant way to utilise active sourdough starter to create pancakes reminiscent of the traditional Chinese spring onion (scallion) pancakes typically served as street food.

Credit: Alan Benson

• makes

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

They don’t have the characteristic flaky texture, but they do have all the flavour and only take a fraction of the time to make.

Ingredients

• 200 g active sourdough starter (100% hydration), at room temperature 
• 2 tbsp warm water
• 3 spring onion (scallions), white and tender green part, finely sliced
• ¼ tsp fine salt
• 1½ tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• spring onion (scallions) curls, to garnish 

Dipping sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp finely sliced spring onion (scallions)
• 2 tsp caster sugar
• ½ tsp dried chilli flakes 

10-12 mins cooking time per pancake.

Instructions

1. To make the dipping sauce, combine all the ingredients in a small bowl and mix to combine. Transfer to a serving bowl. 

2. Place the sourdough starter in a medium bowl. Gently stir in the water, spring onions and salt, being careful to retain as much air as possible. 

3. Heat 1½ teaspoons vegetable oil and ½ teaspoon sesame oil in a small non-stick frying pan over medium-high heat until hot. Pour a quarter of the batter into the heated pan, gently spreading with the back of a spoon if necessary, to form a pancake about 12 cm in diameter. Sprinkle with 1 teaspoon of the sesame seeds. Cook for 5-6 minutes or until bubbles rise to the surface of the pancake and pop, the top surface starts to look dry and the pancake is golden underneath. Flip the pancake over and cook for a further 5-6 minutes or until cooked through and golden. 

4. Remove from the pan and serve immediately cut into wedges and accompanied by the dipping sauce and garnished with the spring onion curls. Wipe out the pan with a paper towel and repeat with the remaining oils, batter and sesame seeds to make 3 more pancakes, serving them immediately. 

Recipe from Not Just Bread by Anneka Manning. Photography by Alan Benson. Styling by Kat Hunt. Food preparation by Vanessa Miles. Download the free ebook with all of these recipes right here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

They don’t have the characteristic flaky texture, but they do have all the flavour and only take a fraction of the time to make.