Sourdough Discard Scallion Pancakes
Layered with toasted sesame oil and scallions, then pan-fried to crispy perfection — these discard pancakes are a flavor-packed, flaky indulgence.
At a Glance
Loaf Style: Pan-fried flatbread
Skill Level: Intermediate
Total Time: ~1½ hours
Prep Time: ~25 minutes
Yield: 4 medium pancakes
Hydration: N/A
Cook Temp: Medium heat
Baking Vessel: Cast iron or non-stick skillet
Ingredients
200g all-purpose flour
120g sourdough discard (unfed)
½ tsp fine sea salt
60–80g warm water (as needed)
3–4 scallions, finely sliced
2 tbsp toasted sesame oil
Neutral oil, for frying
Optional: chili oil or soy sauce, for serving
Instructions
Make the Dough
1. In a mixing bowl, combine flour, salt, and sourdough discard.
2. Gradually add warm water until a soft, non-sticky dough forms.
3. Knead for 2–3 minutes until smooth. Cover and rest for 30 minutes.
Divide and Roll
4. Divide the dough into 4 equal portions. Keep covered while working.
5. Roll one piece into a thin rectangle (~8x10 inches). Brush lightly with sesame oil and sprinkle with chopped scallions.
6. Roll the dough up tightly like a jelly roll, then coil it into a spiral (like a cinnamon bun). Flatten gently.
7. Roll the coiled dough out again into a thin round (~6–7 inches). Repeat with remaining portions.
Pan-Fry
8. Heat 1–2 tbsp of neutral oil in a skillet over medium heat.
9. Place one pancake in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp.
10. Drain on paper towel. Repeat with remaining pancakes.
Visual Cues
Pancakes should be blistered and golden, with layered edges and visible flecks of scallion.
Crispy on the outside with chewy, flaky layers inside.
Why This Works
The discard lends mild tang and complexity, while sesame oil boosts richness and crispness. Rolling and coiling the dough before flattening creates the signature flaky texture — similar to laminated pastry, without the fuss.
