Scallion Pancake with Chilis and Szechuan Peppercorns
Korean style scallion pancakes (pajeon) spiced with Szechuan peppercorns.
Servings: 1 pancake
Ingredients
- 75 g sourdough discard (or 37g flour + 37g water)
- 35 g water
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 5 scallions
- 1/4 tsp Szechuan peppercorns (whole)
- 2 dried chili
- oil for cooking
Instructions
- Toast the peppercorns and chilis in a dry skillet until fragrant. Let cool and then coarsely grind them using a mortar and pestal.
- Mix together sourdough discard, water, salt, pepper and half of the ground up spices together until an even mixture forms.
- Cut the white parts of the scallion in half and chop scallions into 4” pieces.
- Heat up a skillet with some oil on medium high heat and place half the chopped scallions in a layer on the skillet. Evenly pour the pancake batter over the scallions and then layer on the other half of the scallions on top of the wet batter. Sprinkle the rest of the ground spices on top and cook until the batter has set. Carefully flip the pancake and cook for the other side for another 2-3 minutes.
- Transfer to a plate, cut and and enjoy as is or with seasoned soy sauce