Scallion pancakes

Lunch, complete with iPad (because reading) and spilled sauce (because real life)

One of the unexpected benefits of my new fridge-dwelling friend is that it has multiple uses. In addition to the whole wheat sourdough loaf that is the centerpiece of Bittman Bread (and my primary motivation for embarking on starter ownership), it turns out that there are quite a few other things you can do with it. The later chapters of the book provide a number of options, including a recipe for scallion pancakes which is a multi-step procedure. In the recipe notes, however Mark Bittman comments that one of his colleagues makes scallion pancakes using nothing more than a portion of starter and a pile of chopped scallions. I tried it myself this weekend to complement a lunch of leftover fried rice, and it was as good as any recipe that I’ve tried before. Maybe even better, because it was so much easier.

I started by melting about 1 Tbsp/15 g bacon fat in a frying pan. While it heated, I poured 100 g of whole wheat starter into a bowl, then thinned it out with about 50 ml of water and a pinch of salt, stirring until it was the consistency of pancake batter. The original recipe specified a bunch of scallions, but thanks to recent supply issues at the supermarket, I couldn’t get any. So I bought watercress instead, similarly spicy and crunchy and green, to bolster the end of the bunch of scallions I had in the fridge. I chopped them up together and mixed them in, then poured the mixture into the hot bacon fat. Cooked for about 5 minutes at medium heat on each side, then sliced up like a pizza and ate with a soy-based dipping sauce. A successful experiment, and one that I expect to become a regular fixture.