What better way to enjoy scallions in all its glory than enjoying it in a crispy pancake form?

This past year, I developed a renewed appreciation for scallions. I can’t seem to have enough! And I am saying this as I’m actively growing new ones from scraps on my balcony. Its fresh crunch and sharp spicy flavor and delicate fragrance compliments almost any dish, and its bright green and white color makes it a versatile garnish as well. I have no need for Costco size potatoes, but scallions? yes please!

This recipe a delightful combination fresh scallions with tangy sourdough to create crisp and flakey pancakes that serves as an excellent appetizer! For something similar but a little bit heartier, try these meatier Sourdough Chinese Bacon & Chive Pancake or fluffier Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted).

The Process

1. Prepare the dough and let it rest for about 30 minutes to hydrate.
2. After the hough has hydrated, roll it out real thin and generously coat the top with sesame oil. Sprinkle on scallions and sesame seeds and tightly roll up the dough.
3. With your hands, roll & stretch the rolled up dough out into a long rope, and then curl it up into a spiral, tucking the end under. If you want more layers, spiral both ends of the rope in opposite directions– like an “S”– then fold one spiral over the other. Flatten and roll out into a thin disk.
4. Heat up a pan on medium-high heat. Add vegetable oil and cook the pancake for about 2 minutes per side until brown and crispy. Transfer to a cutting board and cut into triangles. Serve with a soy dipping sauce and enjoy!

Love scallions and sourdough? These recipes might interest you!

• Sourdough Scallion Steamed Buns
• Ginger Scallion Oil Focaccia [Sourdough or Yeasted]
• Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)
• Scallion & Pork Floss Rolls [Sourdough or Yeasted]

Print Recipe

Sourdough Discard Scallion Pancakes

Transform your sourdough discard into crispy, savory scallion pancakes with this simple recipe. Combining the tangy flavor of sourdough with fragrant scallions, these pancakes are golden and flaky on the outside, tender and flavorful on the inside. Perfect as a snack or a side dish, they’re sure to impress with their deliciously crisp texture and irresistible taste.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Chinese

Keyword: sourdough, sourdough discard

Servings: 1 pancake

Ingredients

Pancakes

• 70 g all purpose flour
• 60 g sourdough discard or 30g flour + 30g hot water
• 30 g water hot water
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/4 tsp five spice powder optional

Filling

• sesame oil, peanut oil, or canola oil
• sesame seeds
• scallions

Dipping sauce

• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 slice ginger finely sliced into strips
• scallions
• sesame seeds

Instructions

• Mix together sourdough discard and water until evenly distributed. Add salt, sugar and flour and knead until the dough comes together. Cover and let the dough rest for 30 minutes.
• Roll the dough out into a thin rectangle. Generously and evenly apply oil and top with scallions and sesame seeds. Tightly roll up the dough from the long end and twirl in a spiral. Flatten and roll into a thin disk. Make the second layer: brush with oil and top with scallion and sesame seeds. Roll up and shape into a spiral. Flatten into a thin disk.
  
• Heat up a pan on medium-high heat. Add vegetable oil and cook the pancake for about 2 minutes per side until brown and crispy. Transfer to a cutting board and cut into triangles. Serve with a soy dipping sauce and enjoy!