Sourdough scallion pancakes
These sourdough scallion pancakes are made from sourdough discard and just 4 other ingredients to create a simple and tasty way to use up extra discard!
Equipment
- Small mixing bowl
- Rolling Pin
- Frying pan
Ingredients
Scallion pancakes
- 1/2 cup (100g) sourdough discard (100% hydration)
- 1/2 cup (50g) all purpose flour
- 4 tbsp vegetable shortening or oil
- 1/2 tsp salt
- 1/2 cup scallions, chopped thin
Dipping sauce (optional)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil
- 1 tsp granulated sugar
Instructions
- In a small mixing bowl, use your hands or a spatula to mix together your sourdough discard and all purpose flour. It should form a clump of dough that is soft but not too tacky or sticky. If it's too dry, feel free to add 2 - 3 tsp of water.
- Knead the dough for 2 - 3 minutes until smooth. Cover with a damp paper or kitchen towel and let rest for 30 minutes.
- Divide the dough in half and shape each half into a ball. Take the first ball and roll out thinly until about 8 inches wide. Spread 1 tbsp of vegetable shortening or oil across the surface. Sprinkle with a 1/4 tsp of salt and half of the chopped scallions. Take the bottom edge of the dough and roll up so you have a long scroll of dough. Then, take one end of the scroll and roll up until you have a round coil resembling a snail shell. Roll out again into a circle and set aside.
- Repeat the process with the second ball of dough.
- Heat up 1 tbsp of vegetable oil in a frying pan over medium heat. Place one pancake in the pan and fry until the side is golden brown, about 3 - 5 minutes. Flip and fry the other side. Remove and place on a plate. Add more oil to the pan and repeat with the second pancake.
- Mix together the soy sauce, vinegar, chili oil, and sugar to create the dipping sauce. Serve while hot.