Sourdough Discard Scallion Pancakes: Crispy, Flaky, and Savory
Repurpose your starter for crispy scallion pancakes that burst with tangy, flaky flavor.
Scallion pancakes, known as cong you bing in Chinese cuisine, merge the crisp, chewy textures of layered flatbreads with the bright flavor of scallions. By incorporating sourdough discard into the traditional process, you get enhanced flavor, reduced food waste, and a memorable snack or side dish worthy of year-round cooking exploration.
Why Sourdough Discard?
If you actively maintain a sourdough starter, you know the struggle of dealing with the daily discard. Repurposing this tangy, fermented byproduct gives scallion pancakes extra complexity and makes use of something you’d otherwise waste. The discard’s moisture and acidity work harmoniously with other ingredients, resulting in pancakes that are crisp, flaky, and deeply flavorful.
Traditional Scallion Pancake vs. Sourdough Discard Version
| Classic Scallion Pancake | Sourdough Discard Version |
|---|---|
| Made with a water-and-flour dough | Integrates sourdough starter discard into dough |
| Multiple rolls and coils for distinct layers | Same rolling and coiling technique; discard adds extra tang |
| Chewy texture, mild onion flavor | Enhanced flavor, crisp edges, pronounced flakiness |
Recipe Overview
- The process involves making a simple dough with all-purpose flour, sourdough discard, hot water, and scallions.
- The dough is repeatedly rolled, brushed with oil, sprinkled with scallions, and spiraled to create sheets and layers.
- Frying in oil yields a pancake with crispy edges, chewy centers, and vivid green onions throughout.
- A quick, tangy dipping sauce complements and amplifies the savory notes.
Ingredient List
| Component | Ingredients |
|---|---|
| Dough |
|
| Filling & Frying |
|
| Dipping Sauce |
|
Step-by-Step Instructions
Prepare the Dough
- Mix all-purpose flour and sourdough discard in a medium bowl.
- Drizzle in hot water while stirring. Stop adding water when a soft, cohesive dough forms.
- Knead the dough for 3-5 minutes until smooth and slightly tacky.
- Cover the bowl and let it rest for 30 minutes—this ensures the flour fully hydrates and gluten relaxes.
Scallion Prep
- Wash, dry, and thinly slice 2 cups of scallions.
- Set aside extra for garnish if desired.
Layering and Shaping Method
- Divide rested dough into four or five equal pieces.
- On a lightly floured surface, roll one piece into a thin circle (as thin as possible, nearly transparent).
- Brush the surface with toasted sesame or peanut oil.
- Sprinkle generously with sliced scallions.
- Roll the circle into a tight tube (like a jelly roll).
- Coil the tube into a spiral (like a snail), tucking the end underneath.
- Gently flatten the spiral with your palm, then roll out again into a thin pancake.
- Repeat with remaining dough pieces.
Cooking Technique
- Heat a large nonstick frying pan or cast iron skillet over medium-high.
- Add enough neutral oil to generously coat the surface.
- Carefully add rolled pancake to the pan. Fry each side for about 2 minutes, until golden and crisp.
- Transfer cooked pancake to a plate lined with paper towels. Repeat with remaining pancakes.
What others are reading
Quick Tangy Dipping Sauce
Mix together:
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes
- 1 tsp peanut oil (optional)
Stir vigorously until sugar dissolves. Taste and adjust seasoning to preference.
Tips for Success
- Dough Texture: Aim for soft and slightly tacky; too much water makes sticky pancakes, too little yields dense bread.
- Scallion Amount: Feel free to increase scallions or add fresh herbs such as dill, mint, or basil for variations.
- Oil Choices: Use oils with a high smoking point for frying, such as peanut or canola. Sesame oil imparts the best flavor in layering.
- Don’t worry about shape perfection: As long as you roll and coil, imperfections in shape or thickness will not compromise the crisp, flaky results.
- Serving: Slice pancakes into wedges and serve warm with dipping sauce for maximum enjoyment.
Storing and Reheating
- Storage: Pancakes are best eaten immediately after frying for peak crispness.
- They can be refrigerated for up to 24 hours. Reheat in a dry frying pan or toaster oven to restore some crispiness.
- Freezing: Not recommended. Texture suffers upon thawing. However, you may freeze sourdough discard separately for future pancake use.
Recipe Variations and Flavor Tweaks
- Herbs: Add parsley, mint, basil, or dill for added freshness.
- Extra Spice: Mix in chopped chilies or sprinkle Sichuan peppercorns along with scallions.
- Vegetable Additions: Try adding shredded carrots or minced garlic into the rolled dough for complexity.
- Alternative Dips: Swap out the soy-vinegar dip for Thai sweet chili sauce or hoisin.
Serving Suggestions
- Appetizer: Slice and arrange on a platter with dips for parties.
- Side Dish: Pair with congee, stir-fried greens, or dumplings.
- Meal: Top with a fried egg and a drizzle of chili crisp for a savory breakfast.
Nutrition Notes
While not gluten-free, scallion pancakes are vegetarian and can easily be adapted for vegan diets. The sourdough discard adds some prebiotic benefit, and the pancakes each contain dietary fiber from flour and scallions. Oil amounts can be adjusted for lighter results.
Equipment Checklist
- Mixing bowl
- Rolling pin
- Frying pan or cast iron skillet
- Pastry brush (for oil)
- Knife and cutting board (for scallions)
Frequently Asked Questions (FAQs)
Q: Can I use sourdough discard straight from the fridge?
A: Yes, cold discard works fine. Let it come to room temperature for easier mixing, but it’s not mandatory.
Q: What if I don’t have sourdough discard?
A: Substitute with a mix of flour and water for traditional pancakes, or use yogurt for a slight tang.
Q: How do I make gluten-free scallion pancakes?
A: Replace all-purpose flour with a gluten-free blend and ensure the discard is gluten-free. Results will vary due to lack of traditional gluten structure.
Q: Can I double or triple the recipe?
A: Yes. Multiply all ingredient amounts; ensure you have a large enough skillet or work in batches.
Q: Why spiral and coil the dough?
A: This traditional technique builds flaky layers. Sourdough discard adds flavor but it’s the rolling and coiling that yields the prized texture.
Q: Is the dipping sauce mandatory?
A: No, but the tangy, spicy notes accentuate the pancakes’ flavor. Any savory sauce can be substituted to your taste.
Troubleshooting & Common Mistakes
- If pancakes stick to the pan: Use more oil, and preheat the pan thoroughly before frying.
- If pancakes are doughy inside: Roll thinner before shaping; increase frying time for crispness.
- If layers don’t separate: Brush enough oil between coils. Avoid pressing spirals too flat before final roll-out.
Brief History of Scallion Pancakes
Scallion pancakes (cong you bing) originated as a humble Chinese street food, made with inexpensive flour, oil, and scallions—ingredients accessible to most households. Sourdough techniques and starter discard are contemporary additions, leveraging fermentation for taste and sustainability.
Final Tips for Perfect Sourdough Discard Scallion Pancakes
- Use fresh, vibrant scallions for best color and flavor impact.
- Allow dough to rest—this relaxation improves texture and rollability.
- Keep pancakes covered if stacking, to minimize drying out before serving.
Related Recipes and Ideas
- Sourdough Discard Fritters
- Classic Chinese Chive Pancakes
- Crispy Sourdough Discard Crackers
References
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