Finely chop the scallions and ready your sesame seeds and sourdough starter as you'll need to work quickly.

Heat 1 tbsp of vegetable oil in a small pan over low heat.

Slowly pour your half cup of sourdough starter discard into the centre of the pan – you do not want the pan too hot as the ‘pancake’ will cook before you add the rest of your ingredients.

Sprinkle your pinch of salt so it even covers the surface of the pancake.

Sprinkle your chopped scallions/green onions onto the pancake so they are evenly distributed, allowing some scallions to fall into the oil surrounding the pancake so these brown and crisp up.

Sprinkle your black and white sesame seeds onto the pancake so they are evenly distributed.

Once the pancake firms up (it should take 2-3 minutes depending on your heat), flip the pancake over. At this stage, you may need to add another tablespoon of cooking oil. Let this side of the pancake cook for a further 2-3 minutes until light brown. If necessary, flip it once again if the first side you cooked wasn’t brown enough.

Plate your pancakes, sprinkling on top the crispy scallions that were frying in the pan, as well as some additional fresh green scallions, and, if necessary, a little more salt.

Serve with a dipping sauce of your choice, such as soya sauce or a chilli sauce such as Sriracha.