Sourdough Discard Scallion Pancakes

Sourdough Discard Scallion Pancakes ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 0.5 cup warm water
• 1 tsp salt
• 1 bunch scallions, thinly sliced
• 2 tbsp sesame oil
• 0.5 cup neutral oil (vegetable, canola, or grapeseed)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.5 tsp sugar
• 0.25 tsp red pepper flakes (optional)

How to make Sourdough Discard Scallion Pancakes

1. In a large mixing bowl, combine 1 cup sourdough discard, 1 cup all-purpose flour, 0.5 cup warm water, and 1 teaspoon salt. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it's smooth and elastic.
2. Place the dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 30 minutes. This resting period will relax the gluten, making the dough easier to roll.
3. While the dough rests, prepare the dipping sauce by whisking together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 0.5 teaspoon sugar, and 0.25 teaspoon red pepper flakes (if using) in a small bowl. Set aside.
4. Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a very thin 6-8 inch circle. Brush the surface of each circle with a thin layer of 2 tablespoons sesame oil, then sprinkle generously with the sliced scallions.
5. Roll each circle tightly into a log, starting from one edge. Once rolled, coil the log into a spiral shape, tucking the end underneath. Gently flatten each spiral with the palm of your hand.
6. Carefully roll each flattened spiral out again into a 5-6 inch pancake. Be gentle to prevent the scallions from tearing through the dough, but ensure they are thin enough for even cooking.
7. Heat 0.5 cup neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place 2-3 pancakes into the hot oil, ensuring not to overcrowd the pan.
8. Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. The layers should begin to separate and puff slightly. Adjust heat as necessary to prevent burning.
9. Remove the cooked pancakes from the skillet and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining pancakes.
10. Serve the Sourdough Discard Scallion Pancakes hot, cut into wedges, alongside the prepared dipping sauce. These are best enjoyed fresh off the pan.

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