1/4COilneutral liquid oil, or lard for a flakier result
Dough
1/4CSourdough Starter Discard(70g)
3/4CWarm Water(177g)
3CAll Purpose Flour(360g)
1.5tspSalt
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.
Notes
If you're looking for a recipe without sourdough discard, check out this "Scallion Pancake recipe"