Saturday, May 7, 2011

Sourdough Scallion Pancakes (Vegan)

Don't be confused by the title. This is not the same scallion pancake that is basically dough filled with scallions and rolled and cut and rerolled to get a spiral looking flat bread. This is just a savory pancake. I made it using Sourdough and added scallions and some chillies to make it spicy. You see, we like savory breakfast over sweet any day. These are quick to make and the batter can be refrigerated few hours before you actually make it. You could add other quick cooking veggies like grated carrots or grated beets, zucchini or even grated potatoes. This was inspired by the Savory Wholegrain Pancakes I made a month back.

One Year Back - Whole Wheat cinnamon rolls with apple butter
Sourdough Starter - 1 cup (100% hydration, not fed)
Whole Wheat Flour - 1 cup
Salt - 1 tsp
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Oil - 2 TBSP (I used olive oil)
Green Chillies - 5 chopped fine (Or use cayanne or red pepper flakes)
Scallions - 6 both white and green parts chopped (or you could use Chives)
Cilantro - 2 TBSP chopped or your favorite herb
Water - 1 cup or a bit more to get the correct consistency

In a bowl, mix whole wheat flour, salt, baking powder, baking soda, chopped scallions, herbs and green chillies or pepper flakes. Mix and pour 1 cup of sourdough starter. Add 1 cup of water and stir gently to get the pancake consistency batter. Add more water if needed.
Heat a griddle and when hot, spray vegetable oil spray or use butter to grease the griddle. Pour ladle full of the batter and cook like the regular pancakes. Flip once and cook on the other side. Serve with any favorite sauce, salsa or chutney. You see Apricot chutney in the picture, but this would taste great with marinara sauce or hot and sweet sauce. Even though this is best served warm, you can warm it up and serve if you have any left overs. This batch made 10 pancakes.

This is being sent to Susan's Yeastspotting.

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