Japanese Sourdough Discard Pancakes
Crispy, savory Japanese-inspired pancakes made with sourdough starter discard, fresh vegetables, and a delicious soy-sesame dipping sauce. Enjoy them as a light meal or turn them into a savory breakfast or brunch with your favorite toppings.
Equipment
Ingredients
For the Pancakes
- 150 g sourdough starter discard
- 150 g cabbage finely shredded
- 50 g carrot grated
- 3 green onions 30–40 g, finely sliced
- 1 large egg
- 20 g cornstarch
- ½ tsp baking powder
- 1 tsp ground turmeric
- ½ tsp salt
- Neutral oil as needed for frying
For the Soy-Sesame Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- Optional: sliced green onions or chili flakes
Optional Smoked Salmon Topping
- Cream cheese
- Smoked salmon
- Finely sliced green onions
Instructions
1. Prepare the Vegetables
- Finely shred the cabbage, grate the carrot, and thinly slice the green onions.
2. Make the Batter
- In a large mixing bowl, whisk together the sourdough discard, egg, cornstarch, baking powder, turmeric, and salt until smooth.
3. Add the Vegetables
- Add the cabbage, carrot, and green onions. Fold until the vegetables are evenly coated with the batter.
4. Rest the Batter
- Let the mixture rest for **10 minutes** to allow the vegetables to soften slightly and the batter to hydrate.
5. Prepare the Dipping Sauce
- Meanwhile, mix the soy sauce, rice vinegar, honey, sesame oil, and toasted sesame seeds in a small bowl until combined. Set aside.
6. Heat the Pan
- Preheat a nonstick frying pan or crêpe pan over medium heat. Add a little neutral oil.
- Spoon half the batter into the pan and gently spread it into a **thin, even layer**, without leaving large gaps.
7. Cook the First Side
- Cook for **4–5 minutes**, until the underside is golden brown and the surface begins to set.
- Optionally, cover the pan briefly to help the vegetables soften. Remove the lid to release steam, then gently press the pancake with a spatula to help remove excess moisture.
8. Flip and Cook
- Carefully flip using a wide spatula. Cook uncovered for another **3–4 minutes**, until golden, crispy, and cooked through.
- For extra crispiness, reduce the heat to low and cook for an additional **3–4 minutes per side**, watching closely to avoid burning.
- Repeat with the remaining batter, adding oil as needed.
9. Serve
- **Option 1 — Japanese-Inspired:** Cut into wedges and serve warm with the soy-sesame dipping sauce.
- **Option 2 — Smoked Salmon:** Spread cream cheese over the cooked pancake, top with smoked salmon, and finish with finely sliced green onions.
- Serve immediately for the crispiest texture.
Video
Notes
**Vegetable variations:** You can substitute or add finely chopped mushrooms, bell peppers, napa cabbage, zucchini, spinach, corn, or grated potatoes. Squeeze excess moisture from watery vegetables and ensure potatoes are fully cooked.
**For extra-crispy pancakes:** Spread the batter as thinly as possible. Cook until deeply golden, and extend the cooking time over low heat if necessary.
**Best pan:** A nonstick crêpe pan works particularly well because its wide, flat surface makes spreading and flipping easier.
**Avoid soggy pancakes:** Don't stack them while hot. Transfer to a wire rack to prevent steam from softening the underside.
**Sourdough discard:** Refrigerated discard can be used directly, provided it has been stored safely and shows no signs of spoilage.
**Make ahead:** Prepare the vegetables and dipping sauce separately in advance. Mix and cook the pancakes when ready to serve.
**Storage:** Refrigerate cooked pancakes in an airtight container at 4°C or below for up to 3–4 days, separating layers with parchment paper. Store without toppings or sauce.
**Freezing:** Freeze cooked pancakes for up to 2 months for best quality.
**Reheating:** Reheat in a lightly oiled frying pan over medium-low heat, in an air fryer at 180°C for approximately 3–5 minutes, or in an oven at 180°C until thoroughly heated and crispy. Avoid microwaving if you want to maintain the crisp texture.