Sourdough Dashi Scallion Pancakes

Sourdough Dashi Scallion Pancakes combine the tangy flavor of sourdough with the umami-rich taste of dashi, resulting in a delicious and unique pancake. Here’s a detailed recipe to make these savory pancakes:

Sourdough Dashi Scallion Pancakes Recipe


For the Pancakes:

  • 1 cup (240g) sourdough discard (unfed)
  • 1/2 cup (120ml) dashi stock (store-bought or homemade)
  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 cup (50g) scallions, finely chopped
  • 2 tablespoons vegetable oil (for frying)

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon chopped scallions


  1. Prepare the Dashi Stock:
    • If using store-bought dashi stock, measure out 1/2 cup. If making homemade dashi, combine 1 cup of water with a small piece of kombu (dried kelp) and a handful of bonito flakes (dried fish flakes). Let it soak for 30 minutes, then strain and use 1/2 cup of the resulting stock.
  2. Prepare the Pancake Batter:
    • In a large mixing bowl, combine the sourdough discard and dashi stock, stirring until well mixed.
    • Add the flour, eggs, salt, and soy sauce to the bowl, whisking until smooth and well combined.
    • Fold in the chopped scallions.
  3. Heat the Oil:
    • In a large skillet or frying pan, heat the vegetable oil over medium-high heat.
  4. Cook the Pancakes:
    • Once the oil is hot, pour a ladleful of batter into the skillet, spreading it out to form a pancake about 1/4-inch thick.
    • Cook for 3-4 minutes on each side, or until the pancake is golden brown and crispy. Adjust the heat as needed to avoid burning.
    • Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the skillet if necessary.
  5. Prepare the Dipping Sauce:
    • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, toasted sesame seeds, and chopped scallions. Stir until the sugar is dissolved.
  6. Serve:
    • Serve the sourdough dashi scallion pancakes warm, with the dipping sauce on the side.


  • Dashi Stock: You can find instant dashi granules in most Asian grocery stores if you prefer a quicker option.
  • Scallions: For a more pronounced scallion flavor, you can add extra scallions to the batter.
  • Crispiness: Ensure the oil is hot enough before adding the batter to achieve a crispy texture. If the oil is not hot enough, the pancakes may become greasy.
  • Variation: Add finely chopped vegetables like carrots or bell peppers to the batter for extra texture and flavor.

Enjoy these delicious Sourdough Dashi Scallion Pancakes as a savory snack or appetizer!

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