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  • angildersleeve

Spicy Asian-Inspired Sourdough Starter & Vegetable Pancakes


In this video I use leftover sourdough starter as the base to create a savory pancake batter with various vegetables. The ingredients are listed below.


Watch the video for the methodology I use to make a cook these savory and spicy Asian-inspired sourdough pancakes, from my tiny home kitchen here in Gijon, Spain.


I started making sourdough bread about six months ago, and had the fun opportunity to teach a small breads class here in Gijon a few months after that.


Part of making sourdough bread or sourdough products involves creating your own sourdough starter. To make your own sourdough starter, simply mix equal parts of water and flour and let them sit out, covered with a loose-fitting lid. Remove 75% of the contents each day, and replace what you removed with more flour and water, in equal parts by weight. Wait two weeks, repeating this process every day, and you have yourself your very own batch of homemade sourdough starter, with microbes and yeast that come from your flour and your natural environment!


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Ingredients:

1/4 cup sourdough starter

1/4 cup all-purpose flour

1/4 red bell pepper

1/4 red onion

1/4 green bell pepper

1/4 cup prepared sauerkraut

2 Tbsp soy sauce

2 tsp sesame oil

1 whole egg

1/8 tsp black pepper

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

2 tsp Black Chinkiang Vinegar (I forgot to add this initially in the video!)

1/4 tsp baking soda (I forgot to add this initially as well!)

1/4 cup Sunflower seed oil, for cooking pancakes

2 Tbsp prepared Sriracha, for serving

A handful of fresh cilantro or chives, for serving


Instructions:

(1) Mix the ingredients above in a medium-sized mixing bowl.


*You can use whatever vegetables you like here, it's a great way to clean out the vegetable section of your fridge!


(2) In a nonstick pan, heat 1 Tbsp of sunflower seed oil on medium-high heat.


(3) Add a scoop of the batter, and cook like you would pancakes, about 2-3 minutes on each side.


(4) Cook until golden brown.


(5) Serve hot, with some Sriracha sauce and fresh cilantro or chives.


Equipment and Supplies:

The chef's knife I have from Wusthof: https://amzn.to/3PhQgBx


For a decent, cheap metal fish spatula: https://amzn.to/46o237i


This is the second video I shot using the new Smooth Q-3 iPhone stabilizer from Zhiyun: https://amzn.to/3r27xop


If you are in the market for a higher-end chef's knife: https://amzn.to/3qJ9xBA


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