Sourdough discard scallion pancakes with garlicky dipping sauce

, , ,

| by

A Taiwanese staple–scallion pancakes are a traditional, inexpensive snack or breakfast go-to. Filling and relatively low effort, (the dough rolling is so satisfying, I swear) you can find these in the freezer section of just about any Asian grocery store. This version makes use of your excess sourdough discard / sourdough starter for an easy, vegan version you can dress up or down.

Jump to recipe

sourdough discard scallion pancakes ingredients
sourdough discard scallion pancakes sliced into triangles with dipping sauce on side

If you too have an abundance of green onions (aka scallions) and if you’re not quite sure how to use up these long alliums, these sourdough discard scallion pancakes are about to be in regular rotation. You can freeze pre-prepared pancakes for an easy grab and cook option to have on hand. Paired with a perfectly umami garlicky dipping sauce, you can enjoy any time of day. Add a cold glass of soy milk for the best combo.

sourdough discard
green onions (scallions)
sifted flour in bowl
warm water, sourdough discard, flour in bowl
pancake dough ball in bowl
covering up dough ball
minced raw garlic on cutting board
sliced scallions on cutting board
dough ball cut into quarters
quarter of dough on counter
holding dough ball
rolling dough ball out
continued flattening of dough
dough rolled out into rectangle - approx 1/4" thick
sprinkled scallions and toasted sesame seeds on rolled out dough rectangle
first fold of dough rectangle
second fold of dough rectangle
third fold of dough rectangle
first fold short way of dough layers
second fold short way of dough layers
third fold short way of dough layers - dough square
flattening of dough square
rolling out dough into pancake circle
rolling out dough into pancake circle with rolling pin
sautee-ing garlic
garlicky dipping sauce
uncooked ourdough discard scallion pancake in pan
flipping crispy sourdough discard scallion pancake
crispy sourdough discard scallion pancake in pan
sourdough discard scallion pancake triangles

Sourdough discard scallion pancakes with garlicky dipping sauce   by

A Taiwanese staple–scallion pancakes are a traditional, inexpensive snack or breakfast go-to. This version makes use of your excess sourdough discard / sourdough starter for an easy, vegan version you can dress up or down.

makes: 4 pancakes, approx 6” each | prep time: 20 min | dough resting: 20 | cook time: 30 min | total time: 50 min

Closed Loop Cooking Icon
crispy scallion sourdough discard pancake

Ingredients

  • 270 grams all purpose flour (about 1 3/4 cups)
  • 90 grams warm water, + 1-2 tbsp if needed (a little less than 1/2 cup)
  • 230 grams active sourdough starter / discard (about 1 cup - I keep my starter at 100% hydration *see notes)
  • 5 grams kosher salt (about 1/2 tsp)
  • 4 - 5 green onions (aka scallions)
  • 90 grams roasted sesame seeds (1 tbsp)
  • 40 grams vegetable oil (about 3 tbsp)

Garlicky dipping sauce

  • 4 - 5 garlic cloves
  • 1 tbsp olive oil
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar

To-Do's

  1. Sift flour in a large bowl.
  2. Add in warm water and sourdough starter / discard. Mix with a fork until well combined.
  3. Fold dough mixture over in bowl, then move dough to countertop and knead for 2 – 3 minutes. Form into a rough ball shape. Place dough back in bowl, cover with a clean dish towel, and let rest for 20 minutes.
  4. While dough is resting, wash and pat dry scallions. Cut scallions by slicing off the roots, about ½” inch of the bottom. (Save your roots–**see note!) Finely slice the top halves of your scallions into thin rounds. If the ends are thicker, quarter the remaining scallion pieces and then finely slice. Set aside.
  5. Peel garlic cloves and finely mince. Grab a small heat proof bowl for your dipping sauce.
  6. In a medium pan (you’ll use the same pan for pancakes, approx 6” or larger) heat olive oil on medium low. Once hot, add in garlic, reduce heat to low and saute for 2 – 3 minutes until golden brown. Turn off heat and pour garlic and any excess oil into the heat proof bowl.
  7. Add in soy sauce, sesame oil, and rice vinegar. Whisk together and set aside.
  8. Once the dough is ready, lightly flour your counter. Uncover and place the dough ball on the floured surface. Using a knife or bench scraper, quarter the dough bowl. 
  9. Take your first dough piece and roughly re-shape into a small ball. Slightly flatten with your palms and place on the counter. Take your rolling pin (a small one works best) and roll your dough out into a long rectangle shape. Flip the dough over as needed to ensure a smooth piece. Roll out to approximately ¼”, with the short end of the dough facing you. (Long on either left or right side.)
  10. Once your rectangle is formed, take ¼ of your prepared scallions and sprinkle evenly across the dough. Take ¼ of your sesame seeds and do the same.
  11. Starting on the left side, take the top and bottom corners of your dough and fold longwise over about 2 inches. Pick up the new top and bottom corners and repeat the 2 inch folds all the way across until you have a long envelope of dough layers.
  12. Gently move your dough envelope back to center and take the top 2 corners and fold over shortwise, about 3 inches all the way down until you have a nice square of dough layers.
  13. Take your rolling pin and press down to gently flatten. Now, roll out into as even a circle as you can, approximately 6 inches around and ¼” thick. (Scallion pieces will poke or fall out, don’t worry.) Flip and gently turn your pancake as needed for a smooth layer. Once finished, set pancake aside.
  14. Repeat steps 9 – 13 with remaining dough pieces. (You can stack as you go.)
  15. Turn same pan on medium high heat. Add in ¼ of vegetable oil. Once hot, turn heat to medium low and carefully drop in the first pancake. Cook 3 – 4 minutes on the first side–edges and bottom should appear golden brown. Flip over and cook additional 3 – 4 minutes. Once golden on both sides, remove from heat and place on a plate. 
  16. Repeat step 15 with the additional pancakes.
  17. To eat, use a knife or scissors to cut pancake into 8 pieces. Lightly whisk sauce and dip or spoon the sauce on and enjoy fresh!
  18. Cooked pancakes keep about 2 – 3 days ok in the fridge–excess oil will make them a bit soggy so reheat in the toaster or in a hot pan for 3 – 4 minutes. I recommend freezing uncooked pancakes for future bites! If freezing–add a layer of parchment paper between each pancake to prevent sticking and place in a freezer safe bag or container, laying flat as, well, a pancake. Keeps well in freezer about 2 – 3 months. (Add additional 2 – 3 minutes of cook time, if frozen.)

Notes

*I’ve added supplemental measurements in case you don’t have a scale! Your dough should be pliable and not sticky. If you need to +/- an extra tbsp of flour or water, do so slowly.

**You can easily regrow your green onion roots by placing them in a short glass with a bit of water. Change the water daily and they should grow quickly in about a week or two.

Rated [awcr_rating type="averageRating"]/5 based on 0 reviews

saved under

, , ,

Strawberry

Explore more recipe inspiration

chocolatey sourdough banana bread

Chocolately sourdough discard banana bread

Sourdough discard herbed crackers

sourdough discard bagels

Sourdough discard bagels

Comments

Leave a Comment