I am a proud mama of a very lively and trustworthy sourdough starter that I created about 6 months ago. Maintaining the starter means not only lots of freshly baked bread, but lots of sourdough discard as well.
I was on a lookout for more interesting ways to use up the discard and I found many recipes for these beautiful savory Japanese pancakes called “Okonomiyaki”.
I am a huge fan of all things savory, so I gave it a go. I looked up several recipes and created this beautiful, nay, stunning little pancake.
With a drizzle of special flavorful sauce, mayo and a sprinkle of seaweed it was everything I needed.
*I will definitely try a non-sourdough version of this dish later.
- 1/2 cup sourdough discard
- 1 egg
- splash of soy sauce
- 1 tsp fresh grated ginger
- sliced cabbage
- grated carrot
- green onion
- nori for serving Sauce:
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp dark maple syrup
- Mix all the pancake ingredients (adjust the amount of cabbage/carrot/green onion to your liking).
- Fry with a little bit of neutral oil on a medium heat for 3-4 minutes per side (or until golden brown).
- Serve warm, drizzled with sauce, mayo, sprinkled with crushed nori and green onions.