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!
You may not have enough discard stored up or even a sourdough starter. What can you do?
Let me tell you a secret, I love making savory pancakes with sourdough discard, but my preferred flavor for cong you bing is made with traditional flour and hot water method. Why? When mixing flour with hot water, the hot water gelatinize the starches in the flour and creates a softer dough. My sourdough discard is stored in the fridge, and it provides most of the liquid in the recipe so I am unable to include that heat that will relax the dough without cooking my discard. The most I can do is add a little bit of hot water to my discard to at least bring it up to room temperature so we can more easily mix the dough.
So no sourdough? No problem! Just replace the weight of sourdough starter/discard with equal weight flour and hot water. And add the rest of the ingredient as follows So in this recipe:
60g sourdough discard = 30g flour + 30g hot water
Total flour: 70g + 30 (from the substitution) = 100g
Toal hot water: 30 + 30 (from the substitution) = 60
Love savory pancakes? Try these other sourdough discard pancake recipes!
- Chinese Bacon & Chive Pancake [ Sourdough or not ]
- Sourdough Jian Bing: Taiwanese Scallion Egg Crepe Roll
- Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)
- Sourdough Discard Kimchi-Jeon (Kimchi Pancakes)
- Sourdough Discard Pajeon (Korean Scallion Pancake)
Sourdough Discard Scallion 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
- sesame oil, peanut oil, or canola oil
- sesame seeds
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 slice ginger finely sliced into strips
- sesame seeds
- 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!