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Quick Sourdough Scallion Pancakes Recipe – Try Now!

Sourdough Discard Scallion Pancakes Recipe

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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



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


  1. In a food processor combine flour and sourdough discard.
  2. Gradually add the boiling water whilst stirring the ingredients in the food processor, stopping once the dough comes together.
  3. 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.
  4. Chop the green parts of the scallions, avoiding the white parts entirely, as these may tear the dough.
  5. While the dough rests, combine the ingredients for the dipping sauce.
  6. 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.
  7. 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.
  8. 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.
  9. Place the spiral under the towel, then repeat the process with the remaining dough balls.
  10. 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.
  11. Place the double-rolled and scallion-filled spiral under the towel, then repeat with the other dough spirals.
  12. Heat cooking oil in a nonstick pan over medium heat. Meanwhile, prepare a plate or cooling rack with paper towels spread across it.
  13. 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.
  14. 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.
  15. Cut the pancakes into wedges, and serve alongside the dipping sauce.
  • Author: Natasha Krajnc
  • Cook Time: 4 mins
  • Cuisine: Asian