This Sourdough Sezhuan Peppercorn and Chili Scallion Pancake is a derivative of the Korean scallion pancake: pajeon. It is chewy and savory and much softer than the Chinese-style scallion pancake. If you have tried and liked my Sourdough Discard Pajeon (Korean Scallion Pancake), Sourdough Discard Kimchi-Jeon: Kimchi Pancakes or Sourdough Haemul Pajeon: Seafood Scallion Pancake and you like heat, then you’ll like this too!
The recipe below uses sourdough discard, which is a great way to add extra flavor and use up excess sourdough! If you do not have sourdough, don’t fret– you can replace the weight of the sourdough with an even weight of water and flour. This recipe is quick, easy to make and is vegan!
The process
- Toast the Szechuan peppercorns and dried chilis in a dry skillet until it is fragrant. Let it cool and then coarsely grind them using a mortar and pestal.
- Mix together the sourdough discard, water, salt, pepper and half of the ground up Szechuan peppercorns and dried chilis together until an even mixture forms.
- Cut the white parts of the scallion in half and chop scallions into 4” pieces.
- Heat up a skillet with some oil on medium high heat and place half the chopped scallions in a layer on the skillet. Evenly pour the pancake batter over the scallions and then layer on the other half of the scallions on top of the wet batter. Sprinkle the rest of the ground Szechuan peppercorns and dried chilis on top and cook until the batter has set and the bottom has browned ~3 minutes. Carefully flip the pancake and cook for the other side for another 2-3 minutes.
- Transfer to a plate, cut and and enjoy as is or with seasoned soy sauce (1 tbsp soy sauce, 1/2 tbsp vinegar, 1/4 tsp sugar, pinch sesame seeds)
Looking for similar sourdough discard recipes? Check these out:
- Sourdough Discard Pajeon (Korean Scallion Pancake)
- Sourdough Haemul Pajeon: Seafood Scallion Pancake
- Sourdough Discard Kimchi-Jeon: Kimchi Pancakes
Scallion Pancake with Chilis and Szechuan Peppercorns
Korean style scallion pancakes (pajeon) spiced with Szechuan peppercorns.
Servings: 1 pancake
Ingredients
- 75 g sourdough discard (or 37g flour + 37g water)
- 35 g water
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 5 scallions
- 1/4 tsp Szechuan peppercorns (whole)
- 2 dried chili
- oil for cooking
Instructions
- Toast the peppercorns and chilis in a dry skillet until fragrant. Let cool and then coarsely grind them using a mortar and pestal.
- Mix together sourdough discard, water, salt, pepper and half of the ground up spices together until an even mixture forms.
- Cut the white parts of the scallion in half and chop scallions into 4” pieces.
- Heat up a skillet with some oil on medium high heat and place half the chopped scallions in a layer on the skillet. Evenly pour the pancake batter over the scallions and then layer on the other half of the scallions on top of the wet batter. Sprinkle the rest of the ground spices on top and cook until the batter has set. Carefully flip the pancake and cook for the other side for another 2-3 minutes.
- Transfer to a plate, cut and and enjoy as is or with seasoned soy sauce
