These quick sourdough scallion pancakes make the perfect savory snack. You can snack on them while cooking dinner, or munch on a couple while watching your favorite documentary. They’re incredibly flaky, and brimming with magnificent flavors. If you love scallions as much as I do, then this recipe should definitely delight your tastebuds.
Table of Contents
- What Are Scallion Pancakes?
- Sourdough Discard Scallion Pancakes Recipe
- More Sourdough Discard Recipes on My Blog
- Sourdough Scallion Pancakes
- Sourdough Scallion Pancakes – FAQs
Sourdough Discard Scallion Pancakes Recipe
These mouthwatering sourdough scallion pancakes are super easy to make and accompanied by a delicious dipping sauce. Simply rip and dip for the perfect bite!
- Total Time: 4 minutes
- Yield: 4–5 pieces 1x
Ingredients
For the pancake
- 260g all-purpose flour
- 150g sourdough starter discard
- 155g boiling water
- 50g toasted sesame oil
- 2 cups thinly sliced scallions
- 50g light olive oil or vegetable oil
- Pinch of salt
For the dipping sauce
- 30g soy sauce
- 30g black vinegar or rice vinegar with 2 tbsp of balsamic vinegar
- 1 tbsp finely sliced scallions
- 1 small clove of garlic smashed and minced
- ½ tsp grated fresh ginger
- 2 tsp sugar
- 1 tsp chili
Instructions
- In a food processor combine flour and sourdough discard.
- Gradually add the boiling water whilst stirring the ingredients in the food processor, stopping once the dough comes together.
- Transfer the dough to a flat surface and knead the dough for a few minutes. Cover the dough and let it rest at room temperature for half an hour.
- Chop the green parts of the scallions, avoiding the white parts entirely, as these may tear the dough.
- While the dough rests, combine the ingredients for the dipping sauce.
- Divide the dough into 4 or 5 pieces then knead them into balls. Prepare a damp cloth and cover the dough you’re not working with. Place a small bowl with sesame oil and a basting brush beside you.
- Using a rolling pin, roll one of the dough balls into a thin circle. Avoid using any flour during this process. Brush the sesame oil all over the dough circle and roll it up like a pencil.
- Spiral the dough into a snail shape, then dampen the end of the spiral so that it sticks and doesn’t unravel. Use your palm to gently press down on the entire spiral.
- Place the spiral under the towel, then repeat the process with the remaining dough balls.
- Roll one of the spirals into a thin circle, then spread sesame oil on the dough and spread chopped scallions over it. Roll the dough into a pencil then spiral it into a snail shape. Dampen the end of the spiral, and press down on the ends.
- Place the double-rolled and scallion-filled spiral under the towel, then repeat with the other dough spirals.
- Heat cooking oil in a nonstick pan over medium heat. Meanwhile, prepare a plate or cooling rack with paper towels spread across it.
- Roll one of the spirals flat and gently lower it into the hot oil. Cook for 2 minutes per side, and carefully flip the pancake with a pair of tongs.
- While one pancake fries, roll out the next spiral. Once the pancake has turned a lovely golden brown shade, sprinkle the cooked pancake with salt.
- Cut the pancakes into wedges, and serve alongside the dipping sauce.
- Cook Time: 4 mins
- Cuisine: Asian
What Are Scallion Pancakes?
Scallion pancakes are essential spring onion pancakes made with scallions. These traditional Chinese scallion pancakes are incredibly chewy, flaky, and savory. Best served when accompanied by a dipping sauce.
Why I Use a Sourdough Discard For Scallion Pancakes
The question is, why not use a sourdough discard?
Your sourdough discard rests in the furthest corner of your fridge, neglected for days, and only taken out to be filled with spoonfuls of unfed sourdough starter. Not only does your sourdough discard need some love, but your fridge needs some space! Sourdough discard recipes like these make your sourdough discard worthwhile.
As well as this, using sourdough discard effectively eliminates waste and creates space in your jar for some more discard! You can also use an active sourdough starter for this recipe, but I quite enjoy the subtle flavors and textures provided by the discard.
Sourdough Discard Scallion Pancakes Recipe
These mouthwatering sourdough scallion pancakes are super easy to make and accompanied by a delicious dipping sauce. Simply rip and dip for the perfect bite!
Ingredients
For the pancake
- 260g all-purpose flour
- 150g sourdough starter discard
- 155g boiling water
- 50g toasted sesame oil
- 2 cups thinly sliced scallions
- 50g light olive oil or vegetable oil
- Pinch of salt
For the dipping sauce
- 30g soy sauce
- 30g black vinegar or rice vinegar with 2 tbsp of balsamic vinegar
- 1 tbsp finely sliced scallions
- 1 small clove of garlic smashed and minced
- ½ tsp grated fresh ginger
- 2 tsp sugar
- 1 tsp chili
Instructions
- In a food processor combine flour and sourdough discard.
- Gradually add the boiling water whilst stirring the ingredients in the food processor, stopping once the dough comes together.
- Transfer the dough to a flat surface and knead the dough for a few minutes. Cover the dough and let it rest at room temperature for half an hour.
- Chop the green parts of the scallions, avoiding the white parts entirely, as these may tear the dough.
- While the dough rests, combine the ingredients for the dipping sauce.
- Divide the dough into 4 or 5 pieces then knead them into balls. Prepare a damp cloth and cover the dough you’re not working with. Place a small bowl with sesame oil and a basting brush beside you.
- Using a rolling pin, roll one of the dough balls into a thin circle. Avoid using any flour during this process. Brush the sesame oil all over the dough circle and roll it up like a pencil.
- Spiral the dough into a snail shape, then dampen the end of the spiral so that it sticks and doesn’t unravel. Use your palm to gently press down on the entire spiral.
- Place the spiral under the towel, then repeat the process with the remaining dough balls.
- Roll one of the spirals into a thin circle, then spread sesame oil on the dough and spread chopped scallions over it. Roll the dough into a pencil then spiral it into a snail shape. Dampen the end of the spiral, and press down on the ends.
- Place the double-rolled and scallion-filled spiral under the towel, then repeat with the other dough spirals.
- Heat cooking oil in a nonstick pan over medium heat. Meanwhile, prepare a plate or cooling rack with paper towels spread across it.
- Roll one of the spirals flat and gently lower it into the hot oil. Cook for 2 minutes per side, and carefully flip the pancake with a pair of tongs.
- While one pancake fries, roll out the next spiral. Once the pancake has turned a lovely golden brown shade, sprinkle the cooked pancake with salt.
- Cut the pancakes into wedges, and serve alongside the dipping sauce.
If your sweet tooth is looking for a vegan pancake option instead, try out this recipe for peanut butter flapjacks!
More Sourdough Discard Recipes on My Blog
Sourdough scallion pancakes are another successful discard recipe that we can check off the list.
Below are some of the delicious sourdough recipes you may want to consider for your next bake.
- Sourdough discard pancakes
- Sourdough banana muffins
- Sourdough discard waffles
- Sourdough baked donuts
Sourdough Scallion Pancakes
If you loved this discard pancake recipe, then why not head over to our biggest article yet, and check out over 50 sourdough discard recipes for more recipe ideas and sourdough discard bakes?
Sourdough Scallion Pancakes – FAQs
What Are Chinese Scallion Pancakes Called?
Cong you bing are Chinese savory scallion pancakes.
Are Scallion Pancakes Fattening?
Scallion pancakes served at restaurants aren’t as healthy as those that you would make at home. You can substitute greasy ingredients for healthier ones.
Are Trader Joe’s Scallion Pancakes Healthy?
Trader Joe’s pancakes are incredibly nutritious, as they are loaded with vitamin A, but manage to impart a delicious and savory taste.
Why Are My Sourdough Pancakes Gooey?
Your pan may be too hot, causing the exterior of your pancakes to burn, before the interior has had a chance to cook!
