Description
A tangy and incredibly crispy twist on traditional Chinese scallion pancakes using your leftover sourdough discard for maximum flavor.
Ingredients
Scale
- 1 cup Sourdough discard
- 1.5 – 2 cups All-purpose flour
- 2 bunches Scallions (finely chopped)
- 3 tbsp Toasted sesame oil
- 1 tsp Sea salt
- Neutral oil for frying
- Optional: 2 tbsp Soy sauce (for dipping)
- Optional: 1 tbsp Rice vinegar (for dipping)
Instructions
- Mix sourdough discard and flour into a smooth dough.
- Rest the dough for 30 minutes to relax gluten.
- Roll dough thin, brush with sesame oil, salt, and scallions.
- Roll into a cigar shape, then coil into a ‘snail’ spiral.
- Rest the coils for 15 minutes.
- Flatten the coils into 1/4 inch thick pancakes.
- Fry in a hot skillet with neutral oil until golden and crispy.
Notes
Reduces food waste, provides natural probiotics, and creates a superior flaky texture compared to traditional recipes.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 285 kcal