Sourdough Discard Scallion Pancakes
Flaky, chewy, shatteringly crisp-edged scallion pancakes made with unfed sourdough discard for a subtle tang. A sesame oil and flour paste is rolled into the dough to create dozens of layers, then each coil is pan-fried until golden and served with a quick soy-vinegar dipping sauce.
- Prep
- 40 min
- Cook
- 20 min
- Wait
- 45 min
- Total
- 1 hr 45 min
- Makes
- 4 pancakes (7-inch / 18 cm), each cut into 6 wedges
Steps
Before you start
- Use unfed sourdough discard at 100% hydration (equal weights flour and water), straight from the fridge or at room temperature. Stir it well before measuring by weight.
- Plan on about 1 hour 45 minutes total: the dough needs a 30-minute rest and the shaped coils need a 15-minute rest, which is what makes them easy to roll and flaky.
- Wash and fully dry the scallions; wet scallions make the layers slippery and the dough soggy.
- Have a lid or plate ready to keep the dough covered while you work so it does not form a dry skin.
Mix the dough
- In a large bowl, whisk the 180 g flour and ½ tsp salt together.
- Add the 240 g discard, 1 tbsp oil and 60 ml very hot water.
- Stir with a spatula until a shaggy dough forms, then turn it out onto a lightly floured counter.
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Ready when: Dough comes together into a single mass with no dry flour patches.
Tip: The hot water relaxes the gluten, which makes the dough soft and easy to roll thin. Let it cool a few seconds on the spatula before you touch it.
Knead and rest
- Knead for 4 to 5 minutes, dusting with just a pinch of flour if it sticks, until smooth and slightly tacky but not sticky.
- Shape into a ball, return to the bowl, cover with a plate or damp towel and rest 30 minutes at room temperature.
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Ready when: Dough is smooth, soft like an earlobe, and springs back slowly when poked.
Make paste and sauce
- While the dough rests, stir 2 tbsp oil, 1 tbsp toasted sesame oil, 3 tbsp flour and ½ tsp salt in a small bowl into a smooth, spreadable paste.
- Slice the scallions thinly and pat dry.
- In another small bowl, whisk the soy sauce, rice vinegar, 1 tsp sesame oil, sugar and optional chili crisp until the sugar dissolves.
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Ready when: Paste is smooth like thick frosting with no flour lumps; sugar in the sauce is fully dissolved.
Divide and roll thin
- Divide the rested dough into 4 equal pieces (about 125 g each).
- Keep three covered.
- On a lightly floured counter, roll one piece into a very thin rectangle roughly 8 × 10 inches (20 × 25 cm), thin enough that you can faintly see the counter's color through it.
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Ready when: Dough is about 1/16 inch (2 mm) thick and holds together without tearing.
Tip: If the dough springs back, cover it and let it rest 5 more minutes before rolling again.
Layer and coil
- Spread about 1 tbsp of the paste evenly over the rectangle with the back of a spoon, leaving a ½-inch (1 cm) border along one long edge.
- Sprinkle with a quarter of the scallions.
- Starting at the long edge opposite the border, roll up tightly into a long rope, then pinch the seam closed.
- Coil the rope into a snail shape, tucking the end underneath.
- Repeat with the remaining pieces.
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Ready when: Each coil is a tight, even spiral with scallions mostly enclosed.
Tip: Roll snugly but don't stretch the dough; a torn rope leaks paste and gives uneven layers.
Rest the coils
- Place the coils on a plate, cover with a towel or plastic wrap, and rest for 15 minutes so the dough relaxes again.
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Ready when: Coils feel soft and slightly puffy.
Flatten the pancakes
- Lightly flour the counter.
- Press each coil flat with your palm, then roll gently into a round about 7 inches (18 cm) wide and ¼ inch (6 mm) thick.
- Roll with light pressure and flip once so the spiral stays intact.
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Ready when: Pancakes are even discs with the spiral visible through the surface.
Tip: Pressing too hard squeezes out the scallions and fuses the layers; keep it gentle.
Fry the first side
- Heat a 10-inch skillet over medium heat for 1 minute.
- Add 2 tsp frying oil and swirl to coat.
- Lay in one pancake and cook 2 to 3 minutes, until the underside is deep golden with brown spots and the top looks slightly dry.
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Ready when: Underside is deep golden brown with darker spots and the edges look set.
Tip: If the oil smokes or the pancake darkens in under 2 minutes, lower the heat so the center cooks through.
Flip and finish
- Flip the pancake, add a few more drops of oil around the edge if the pan looks dry, and cook another 2 to 3 minutes until golden on the second side and cooked through.
- Cook the remaining pancakes the same way, wiping out the pan if it has burnt bits and using about 2 tsp oil each.
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Ready when: Both sides are golden and crisp, and pressing the center feels firm and springy with no raw, doughy spot.
Tip: Keep finished pancakes on a wire rack, not stacked on a plate, so steam doesn't soften the crust.
Fluff, cut and serve
- While still hot, hold each pancake on the rack and push the edges toward the center with your hands a few times to scrunch it and loosen the layers.
- Cut into 6 wedges and serve right away with the dipping sauce.
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Ready when: Layers visibly separate and the wedges crackle slightly when cut.
Tip: Use a sharp knife or pizza wheel and cut with a firm downward press to keep the crust from shattering.
Good to know
Tips
- Roll the dough truly thin before layering; thin sheets rolled into a coil are what create the flaky layers.
- Use medium heat and be patient. Too hot and the outside burns before the inner layers cook; too low and the pancakes turn greasy and tough.
- Older, more acidic discard makes a tangier, slightly softer dough; fresher discard is milder. Both work.
- Dry scallions well and don't overload them; extra moisture can make the layers steam and stick together.
Make ahead
Make the dough through step 5 up to 24 hours ahead: refrigerate the coils on a floured plate, tightly covered, then let them sit at room temperature for 30 minutes before flattening and frying. Or freeze the uncooked flattened pancakes (see storage).
Storage & reheating
Room temperature: best eaten within 1 hour of frying. Fridge: store cooled pancakes in an airtight container up to 3 days. Freezer: freeze cooked pancakes, or uncooked flattened pancakes separated with parchment, up to 2 months. Reheat cooked pancakes in a dry skillet over medium heat 1 to 2 minutes per side, or in a 375°F (190°C) oven for 6 to 8 minutes, until crisp. Cook uncooked frozen pancakes straight from frozen over medium-low heat, 3 to 4 minutes per side.
Substitutions
- all-purpose flour → Bread flour. Gives a chewier pancake; use the same weight.
- scallions → Garlic chives. Use the same amount, sliced thin, for a more pungent flavor.
- unseasoned rice vinegar → Apple cider vinegar or Chinese black vinegar. Use the same amount; black vinegar adds a deeper, malty flavor.
- soy sauce → Tamari. Makes the sauce gluten-free, though the pancakes still contain wheat flour.
