sourdough discard scallion pancakes 葱油饼
made with leftover sourdough discard, these scallion pancakes have the traditional crispy exterior with a thin, chewy interior. now featuring my mother's super easy technique for painless, plentiful, distinct pancake layers.
formula
dough formula
- 100 g all purpose flour
- 45 g warm water
- 50 g sourdough starter discard
filling
- 12 g canola oil (more to fry in)
- 3 g salt
- 20-25 g scallions, chopped finely (2-3 stalks)
optional topping
- 1 handful sesame seeds, to taste
method
- mix discard (you can use straight from the fridge) and water together. then mix in flour completely, kneading lightly until dough forms a ball shape and until smooth, about 3-5 minutes. the dough should feel smooth and pliable, like a soft playdoh.
- leave in bowl and keep covered for 1-2 hours.
- to prevent sticking, oil dough very slightly. using a rolling pin, roll out dough as thin as possible (without it breaking when you pick it up), into a circular or square shape.
- drizzle oil evenly across rolled out dough. dab each corner towards the center and wiggle slightly to ensure that oil is evenly spread across dough. then, lightly sprinkle salt evenly across flat dough. repeat with the scallions.
- take one end of the dough, and fold down flatly on itself, about 2-3 inches. keep folding until you get a shape resembling a flattened roll.
- then, take one end of the flattened roll and continue to fold it onto itself, about 2-3 inches at a time, until you get a final square shape. the dough should be quite folded onto itself at this point.
- using a rolling pin, roll out thinly and firmly to form about an 8 in circle or a square. don't worry if oil or scallions start peeping out!! you'll want the pancake to be thin, without breaking when handled.
- once flattened, sprinkle sesame seeds on one side.
- now you're ready to fry! turn your stove to high heat. take a skillet pan and coat the bottom with oil, and wait until oil sizzles.
- when the oil sizzles, handle pancake gently and place into the hot skillet pan. cook for 3-4 minutes on each side, until both sides are golden brown.
- when done, remove from skillet pan and let cool slightly before cutting in!