This is a Taiwanese scallion Pancake recipe that helps you use up some sourdough discard. I recently revived our sourdough starter but I get sick of western-style bread sometimes, so I wondered what would happen if I use the discard to make some of my favorite snacks from Taiwan? Crisp, flaky layers combined with chewy textures and stuffed with scallions, you’re going to love this.
Why add sourdough discard to scallion pancake?
Scallion Pancake isn’t traditionally a leavened dough, so the main purpose of the sourdough discard is to add some extra flavor to the dough and it adds extra crisp and chew to the scallion pancake that I like. The best part about this recipe for me is I don’t have to wait 8 hours for the dough to rise, once the dough is kneaded and relaxed I can move on to finish making the scallion pancake! No preheating the oven necessary either, I’m really lazy sometimes. :p
IF you have leftovers…
Crack an egg, lay the scallion pancake on top, add some cheese or other toppings you love and roll it up. This scallion pancake wrap makes a super delicious breakfast! See the “DanBing” recipe for inspiration!
Scallion Pancake Techniques
For more detailed scallion pancake rolling techniques, please check out THIS previous recipe with more photos. 😉
Ingredients
Filling
- 2 C Chopped Scallion
- 1 tsp Salt
- 1/4 C Oil neutral liquid oil, or lard for a flakier result
Dough
- 1/4 C Sourdough Starter Discard (70g)
- 3/4 C Warm Water (177g)
- 3 C All Purpose Flour (360g)
- 1.5 tsp Salt
Instructions
- Mix the water with sourdough discard. Add the flour and salt and mix with a fork.
- When the water is gone, knead the dough together until smooth. Cover with a wet towel and let rest for 15 minutes. (You can also use a stand mixer and dough hook, knead on the lowest speed for about 5 minutes).
- Separate the green and white of the scallions, chop up the green parts, quarter the stem of the white part, so it’s skinnier then chop them up like the green part. This is so the white part doesn’t poke out and break the pancake since it’s harder.
- Mix the chopped scallions, salt, and oil.
- Evenly divide the rested dough into 4 parts, roll it out into a rectangle, as thin as you can, about 2mm thick. The size doesn't really matter, this is just to create layers.
- Spread 1/4C of scallion mix over the dough, roll it into a log, then roll it into a snail-shaped cake. Repeat.
- Make sure you mix the scallion well everytime you scoop some so there’s enough oil to coat the surface of the dough.
- Store in a tupperware, or cover with plastic wrap and let it rest for 10 minutes to relax the dough.
- Flatten the dough, and roll it out into about 10" in diameter. Stack up with plastic wrap/parchment paper and freeze until ready to use or follow the cooking instruction below.
- Fry on medium heat with 1TBsp of oil, until cooked and golden, about 3 minutes each side.
