By Jen Langdon

Looking for a way to utilize your sourdough starter discard? These tangy, savory pancakes are a twist on traditional scallion pancakes, with fresh spring ramps and a bit of sesame. To make a larger batch of pancakes, collect sourdough discard over time in a container in the refrigerator, then make the pancakes when the mood strikes.

INGREDIENTS
for one pancake:

1/3 cup sourdough discard (see note)
1/8 tsp baking soda
1/8 tsp baking powder
1 tsp sesame oil
1 tsp sesame seed
2 ramps, a small bunch of chives, or 1 green onion chopped
A pinch of freshly ground black pepper 
1 tsp butter, for skillet

Note: If you don't have sourdough starter, substitute 1/4 cup all-purpose flour + 3-4 tablespoons milk, whisking to achieve thick pancake-batter consistency.

(Items available online are linked and item’s available at our brick and mortar farm store are Italicized)

DIRECTIONS

Combine all ingredients except butter in a small bowl. If needed, add water or milk a tablespoon at a time until the mixture is the consistency of thick pancake batter. Allow batter to rest a few minutes, bubbles will appear as the leavening activates.

Heat butter or oil in a skillet over medium-high heat. Pour in the batter, and cook as you usually would a pancake, flipping once the bubbles on the surface have set and the edges look dry.

Enjoy alone as a snack, with stir-fry or soup, or with a salad for a light lunch.