Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.
- 300 grams discard sourdough starter (approximately 1.5 cups)
- 1/2 cup water
- 1 egg
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1/2 cup chives, chopped
- 1 teaspoon salt
- 1/4 teaspoon vegetable oil or cooking spray oil
- In a large mixing bowl, combine discard sourdough starter with water. Add egg and olive oil and whisk to combine. Add flour and stir well to combine. The dough should feel quite wet and soft. Let it rest for 30 minutes. A blend of flour and water provides fuel to feed your hungry starter, which makes the pancakes fluffy.
- Add chives and salt into the batter and stir to combine.
- Lightly grease a small non-stick frying pan with vegetable oil, or spray with a little cooking spray oil. Heat over medium heat for 1 minute, then pour 1/2 cup (110 grams) of the batter to the hot pan. Swirl the pan to spread the batter so that it covers the surface. This method gives the pancakes a thin, crusty texture.
- Cook the pancake until golden brown, about one minute, and then flip to cook for other side for one more minute. Repeat with the remaining batter to make more pancakes.
- Cut pancakes into small triangle pieces using a pizza cutter or knife. Serve on its own or with a side of peanut butter dipping sauce, chilli dipping sauce, or hot sauce.
The texture. The texture of these pancakes are soft, light and fluffy. For a denser pancake that is more crepe-like, use 1/4 cup of water in the recipe instead.
Crispiness. You can make these pancakes crispier by cooking each side for an extra minute. Just make sure to keep a close eye on them so that they don't burn. There is a very fine line between super crispy and burned, and you don't want to cross it.
How to serve. Chive pancakes are best served immediately after cooking. Once they cool down, they loose some of their crispiness. You can reheat by popping into the toaster oven or air fryer.
How to freeze. To freeze, tightly wrap each pancake individually in aluminum foil, place them into a ziploc bag or sealable container, and store in the freezer for up to 3 months. To reheat, simply pop into the toaster, air fryer, or 350 F oven for a few minutes.
- Prep Time: 5 minutes (+30 minutes wait time)
- Cook Time: 6 minutes
- Category: Dim Sum
- Method: Stovetop
- Cuisine: Chinese
Keywords: chive pancakes, sourdough starter, sourdough discard, scallion pancakes, chinese pancakes