Quick recipe for onion pancakes with sourdough

These quick sourdough onion pancakes make the perfect delicious snack. You can eat them while cooking dinner, or eat a couple while watching your favorite documentary. They are extra salty and packed with great flavor. If you love onions as much as I do, then this recipe should definitely please your taste buds.

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For the pancake

• 260 g all purpose flour
• 150 g throw in the sourdough starter
• 155 g boiling water
• 50 gr toasted sesame oil
• 2 cups thinly sliced ​​onions
• 50 gr light olive oil or vegetable oil
• A pinch of salt

For the dipping sauce

• 30 g I am willow
• 30 g black vinegar or rice vinegar with 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped onions
• 1 small clove of garlic, minced and minced
• ½ tsp fresh grated ginger
• 2 spoons sugar
• 1 spoon acrid

1. In a food processor, combine the flour and sourdough.
2. Gradually add the boiling water while mixing the ingredients in the food processor, stopping once the dough comes together.
3. Transfer the dough to a flat surface and knead the dough for a few minutes. Cover the dough and let it rest at room temperature for half an hour.
4. Cut the green parts of the onions, avoiding the white parts entirely, as they can tear the dough.
5. While the dough rests, combine the ingredients for the dipping sauce.
6. Divide the dough into 4 or 5 parts and then form into balls. Prepare a damp cloth and cover the dough you are not working with. Place a small bowl of sesame oil and a scrubbing brush next to you.
7. Using a rolling pin, roll one of the dough balls into a thin circle. Avoid using flour during this process. Spread sesame oil all over the circle of the dough and roll it like a pencil.
8. Roll the dough into a spiral, then wet the end of the spiral so it sticks and doesn't unravel. Use your palm to gently press the entire coil.
9. Place the spiral under the towel, then repeat the process with the remaining dough balls.
10. Roll one of the spirals into a thin circle, then brush the dough with sesame oil and sprinkle chopped onions on top. Roll the dough into a pencil and then twist it into a snail-shaped spiral. Wet the edge of the coil and press the ends.
11. Place the double-wrapped, onion-filled spiral under the towel, then repeat with the other dough spirals.
12. Heat the cooking oil in a non-stick pan over medium heat. Meanwhile, prepare a plate or cooling rack with paper towels spread across it.
13. Roll up one of the coils and gently lower it into the hot oil. Cook for 2 minutes on each side and carefully flip the pancake with a pair of tongs.
14. While one pancake is frying, open the other coil. Once the pancake has turned a nice golden brown, sprinkle the cooked pancake with salt.
15. Cut the pancakes into wedges and serve with the dipping sauce.

• Author: Natasha Krajnc
• Cooking time: 4 min
• Kitchen: asian

What are onion pancakes?

Onion pancakes are the quintessential spring onion pancakes made with onions. These traditional Chinese scallion pancakes are incredibly chewy, salty and delicious. Best served with dipping sauce.

Why I Use a Sourdough Toss for Onion Pancakes

The question is, why NO use a throw away sourdough?

Yours throw in the sourdough it sits in the farthest corner of your fridge, neglected for days, and is brought out only to be filled with initial spoonfuls of unsweetened sourdough. Not only does your sourdough starter need some love, but your fridge needs some space! Sourdough toss recipes like these make your sourdough toss worthwhile.

Plus, using a sourdough toss effectively eliminates waste and makes room in your jar for a few more tosses! You could also use an active sourdough starter for this recipe, but I quite like the subtle flavors and textures provided by the toss.

Recipe for sourdough pancakes

These sourdoughs sewer the pancakes are super easy to make and paired with a delicious dipping sauce. Just tear and dip for the perfect bite!

Ingredients

For the pancake

• 260 g of all-purpose flour
• Pour the initial 150 g of sourdough
• 155 g of boiling water
• 50 g toasted sesame oil
• 2 cups thinly sliced ​​onions
• 50 g of light olive oil or vegetable oil
• A pinch of salt

For the dipping sauce

• 30 g of soy sauce
• 30 g black vinegar OR rice vinegar with 2 tablespoons of balsamic vinegar
• 1 tablespoon thinly sliced ​​onions
• 1 small clove of garlic, minced and minced
• ½ tablespoon of fresh grated ginger
• 2 spoons of sugar
• 1 spoon of chili

GUIDELINES

1. In a food processor, combine the flour and sourdough.
2. Gradually add the boiling water while mixing the ingredients in the food processor, stopping once the dough comes together.
3. Transfer the dough to a flat surface and knead the dough for a few minutes. Cover the dough and let it rest at room temperature for half an hour.
4. Cut the green parts of the onions, avoiding the white parts entirely, as they can tear the dough.
5. While the dough rests, combine the ingredients for the dipping sauce.
6. Divide the dough into 4 or 5 parts and then form into balls. Prepare a damp cloth and cover the dough you are not working with. Place a small bowl of sesame oil and a scrubbing brush next to you.
7. Using a rolling pin, roll one of the dough balls into a thin circle. Avoid using flour during this process. Spread sesame oil all over the circle of the dough and roll it like a pencil.
8. Roll the dough into a spiral, then wet the end of the spiral so it sticks and doesn't unravel. Use your palm to gently press the entire coil.
9. Place the spiral under the towel, then repeat the process with the remaining dough balls.
10. Roll one of the spirals into a thin circle, then brush the dough with sesame oil and sprinkle chopped onions on top. Roll the dough into a pencil and then twist it into a snail-shaped spiral. Wet the edge of the coil and press the ends.
11. Place the double-wrapped, onion-filled spiral under the towel, then repeat with the other dough spirals.
12. Heat the cooking oil in a non-stick pan over medium heat. Meanwhile, prepare a plate or cooling rack with paper towels spread across it.
13. Roll up one of the coils and gently lower it into the hot oil. Cook for 2 minutes on each side and carefully flip the pancake with a pair of tongs.
14. While one pancake is frying, open the other coil. Once the pancake has turned a nice golden brown, sprinkle the cooked pancake with salt.
15. Cut the pancakes into wedges and serve with the dipping sauce.

If your sweet tooth is looking for a vegan pancake option, try this recipe peanut butter flapjacks!

More Sourdough Toss recipes on my blog

Sourdough Onion Pancakes are another successful throw away recipe that we can check off the list.

Below are some delicious sourdough recipes you may want to consider for your next bake.

Onion Pancakes with Sour Dough

If you enjoyed this pancake recipe then why not head over to our biggest article yet and check out over 50 sourdough tossing recipe for more recipe ideas and sourdough throw away baking?

Pickled Onion Pancakes – Frequently Asked Questions