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.
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!