Sourdough Discard Scallion Pancakes 葱油饼
These crispy, savory scallion pancakes use sourdough discard for a tangy twist. With a golden crust and chewy layers inside, they’re a perfect fusion of tradition and easy, bold flavors in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 100 g All purpose flour
- 45 g Warm water
- 50 g Sourdough starter discard
- 12 g Canola oil plus more to fry in
- 3 g Salt
- 25 g Scallions about 2–3 stalks, finely chopped
- 1 handful Sesame seeds to taste
Instructions
Instructions
- Mix flour, warm water, sourdough discard, and salt in a bowl until the dough comes together.
- Knead dough for about 5–7 minutes until smooth and soft. Cover and rest for 30 minutes.
- Divide dough in two, roll each into a rectangle. Brush with oil, sprinkle scallions and sesame seeds.
- Roll dough into a log, coil into a spiral. Press gently to flatten.
- Roll out spiral into a pancake about ¼ inch thick.
- Heat canola oil in skillet over medium heat until sizzling.
- Place pancake gently into skillet, cook for 3–4 minutes each side until golden and crispy.
- Remove from pan, cool slightly, slice and serve with dipping sauce or teriyaki glaze.
Notes
Leftovers keep well in the fridge up to 3 days, or freeze and reheat in pan for crispiness.