Best 2 Scallion Pancakes With Sourdough Discard Recipes
**Scallion pancakes, a beloved street food in many parts of Asia, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like flour, water, salt, and scallions, scallion pancakes are incredibly easy to make and can be customized with a variety of fillings and toppings. This article presents two mouthwatering recipes for scallion pancakes: one using traditional all-purpose flour and another incorporating sourdough discard for a unique twist on this classic dish. Both recipes yield crispy, flavorful pancakes that are sure to satisfy your cravings.**
**The first recipe follows a classic approach, using all-purpose flour to create a tender and chewy pancake. The dough is mixed with scallions, salt, and water until it forms a smooth and elastic ball. It is then rolled out into thin circles and pan-fried until golden brown on both sides. The result is a crispy exterior and a soft, fluffy interior bursting with scallion flavor.**
**The second recipe introduces a creative twist by utilizing sourdough discard, the leftover portion of sourdough starter after feeding. This ingredient adds a subtle sour flavor and a slightly chewy texture to the pancakes. The dough is prepared in a similar manner to the classic recipe, with the addition of sourdough discard and a reduction in water to maintain the desired consistency. The pancakes are cooked in the same way, resulting in a delightful combination of flavors and textures.**
**Both recipes offer step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in your scallion pancake-making endeavors. Whether you prefer the traditional all-purpose flour version or the innovative sourdough discard variation, these recipes guarantee a delightful culinary experience that will leave you craving more.**
SCALLION PANCAKES WITH SOURDOUGH DISCARD
Scallion pancakes are a savory treat bursting with flavor even before you add sourdough starter to the equation. With the added fermentation flavors and the tangy soy-vinegar dipping sauce, these scallion pancakes will wow you. The extra layers and amazing flakiness come from multiple rounds of rolling and spiraling, a technique in the [original recipe|https://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html] of Kenji Lopez-Alt.
Provided by Melissa Johnson
Categories Recipes
Time 1h34m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl or food processor, combine the flour and sourdough discard.
- Drizzle in the boiling water while running the food processor or stirring, and stop when the dough comes together.
- Transfer the dough to a flat surface and knead it for a few minutes, then let it rest, covered, for about a half hour.
- Chop the scallions for the pancakes, avoiding or slicing extra-fine the white portions that are stiffer and more likely to tear the dough.
- You can also make the dipping sauce during this 30-minute dough rest.
- Divide the dough into 4 or 5 pieces and knead them into balls.
- Prepare a slightly damp cloth or flour sack towel and cover any dough you're not currently working with. Set a small bowl with your sesame oil and basting brush near your work surface.
- With a rolling pin, roll one of the dough balls into a thin circle. You should need almost no dusting flour and be able to see your fingers through the dough if you lift it. Brush sesame oil on the dough circle and roll it up like a cigar. Then spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
- Place the spiral under your towel and repeat with all the dough balls.
- With a rolling pin, roll one of the spirals into a thin circle (not quite as thin as the first round). Brush sesame oil on the dough and then spread chopped scallions on it. Roll the dough up like a cigar and spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
- Place the now double-rolled spiral under your towel and repeat with the other dough spirals.
- Heat the cooking oil in a nonstick pan until it is shimmering and prepare a platter or cooling rack with several paper towels spread on it.
- Roll one of the spirals flat and place it in the hot oil. Cook for about 2 minutes per side, carefully flipping with tongs, until each side is golden brown, then place it on the paper towels.
- While one pancake is frying, roll out the next spiral. If needed, add a little more oil to the pan for the final pancake(s).
- Sprinkle lightly with salt if desired. (I tend to go heavy on the dipping sauce and thus don't find salt necessary.)
- Serve immediately, cut into wedges and alongside the dipping sauce.
- Leftovers can be reheated in a toaster oven or on a dry frying pan.
EASY SCALLION PANCAKES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g
Tips:
- Use fresh scallions: Fresh scallions have a more intense flavor and will make your pancakes more delicious.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Heat your pan over medium heat: If the pan is too hot, the pancakes will burn. If the pan is too cold, the pancakes will not cook evenly.
- Cook the pancakes in batches: Don't overcrowd the pan. Cook the pancakes in batches of 2-3 at a time.
- Serve the pancakes immediately: Scallion pancakes are best served hot and fresh out of the pan.
Conclusion:
Scallion pancakes are a delicious and easy-to-make appetizer or snack. They are perfect for using up leftover sourdough discard. With a few simple ingredients and a little bit of time, you can make these tasty pancakes at home. Enjoy!
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