Savory Sourdough Discard Pancakes (Chillas)

Makes 8

Sourdough discard pancakes coz’ there is nothing better than a tangy, spiced pancake. I grew up eating spiced wheat flour and chickpea flour pancakes with yogurt, at least once each week. These crispy, golden pancakes called “Chillas” are a regular breakfast staple all over India, with the basic flour changing from wheat to ground lentils in different states. My sourdough discard version of this delicious pancake/crepe is not just easy on the stomach, but has a beautiful tangy deliciousness to it too. I love serving these with plain yogurt, but they are equally awesome served alongside a cup of steaming, hot chai on a cool winter morning.

Want to change up the flavors a little bit? Swap out the Indian spices and coriander for some middle-eastern Zatar and freshly chopped chives instead, and you have a completely different flavor profile. Enjoy the recipe!

Ingredients

2 cups (500ml whisked) leftover sourdough starter

1/2 small onion, minced

1/4 medium tomato, minced

1/4 green bell pepper, minced

1 teaspoon grated ginger

2 cloves garlic, grated or minced

1 green/red chili padi, finely chopped

1/2 teaspoon or to taste red chili powder

1/4 teaspoon turmeric powder

1 teaspoon salt

1/4 cup chopped coriander leaves

2 tablespoons plain yogurt, optional

1 tablespoon lemon juice

pinch of baking soda

coconut oil, for pan-frying

Recipe

1Place all the ingredients (except oil) in a mixing bowl and stir them together to make a smooth batter.

2Heat a non-stick skillet on medium flame (season with oil if necessary). Pour about half a cup of the batter in the center and spread the batter with the back of a ladle, until thin.

3Cook on low-medium heat for 60-90 seconds until the sides dry up and the bottom turns rich golden-brown. Brush lightly with oil.

4Flip over and cook for 1-2 minutes until the other side turns slightly golden-brown.

5Serve hot with chai, yogurt or half-fried eggs.