Sourdough Discard Scallion Pancakes
Savory & crispy scallion pancakes made with 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!