Make Sourdough Discard Scallion Pancakes, Combine Your Two Quarantine Projects

It might be the easiest sourdough recipe out there.

Before shelter-in-place orders took effect, I was not a plant person. I’ve managed to murder all the plants you’re supposed to be unable to kill, but the scallions seemed impervious to my gardening haplessness. Stuck in a few inches of water, they’re shooting up wildly, and it feels good to have small things that are thriving right now. It also turns out that these two quarantine mainstays combine to make an extremely easy, tasty lunch: Sourdough-discard scallion pancakes.

Mix those into the starter so they’re evenly distributed. Then add water, a tablespoon at a time, until your starter thins into a pancake batter-like consistency. For me, this usually takes about five tablespoons of water, but it’s going to vary based on how thick your starter is. About a fourth-cup of water is a good rule of thumb.

Let the pancake fry for two to four minutes, depending on the conditions of your household. The thinner the batter is, the faster it’s going to cook through, so keep an eye on that. The edges will start getting brown and you might spot a few bubbles. That’s when you flip it, and cook for another two to four minutes, until it’s looking browned and crispy. Move to a plate and repeat with the rest of the batter.

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