Chinese Bacon & Chive Pancake
Savory, meaty, sweet and crispy Chinese style pancake made with sourdough discard.
Ingredients
Pancakes
- 40 g all purpose flour
- 120 g sourdough discard or 60g flour + 60g hot water
- 1/2 tsp salt
- 1/4 tsp sugar
Filling
- sesame oil
- sesame seeds
- scallions
Dipping sauce
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- sesame seeds
Instructions
- Finely mince the Chinese bacon and toast in a skillet on medium high heat until the fat has rendered and the bacon pieces are crispy. Set aside and let cool. You can use the rendered bacon fat in the skillet to cook the pancake.
- Mix together sourdough discard, water, salt, and flour and knead until a rough dough forms. Cover and let rest for 30 minutes.
- Roll the dough out into a thin rectangle. Generously and evenly apply sesame oil and top with minced chives and Chinese bacon. Tightly roll up the dough and roll & stretch it out into a long rope. 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.
- Re-heat up the skillet with the bacon fat on medium high heat. Once hot, add the pancake and cook for about 2 minutes per side or until brown and crisp. Transfer to a cutting board and cut into triangles. Serve with a soy dipping sauce and enjoy!