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Weeknight · 35 min · 4 pancakes
Sourdough discard scallion pancakes
Priya Nair · 2 days ago
Crisp edges, a tang from the starter, and a comment thread for every substitution people actually try.
- 240 g sourdough discard
- 120 g flour
- 2 bunches scallions
- Neutral oil
- Flaky salt
Mix the discard with flour until it just comes together. Rest twenty minutes. Roll thin, scatter scallions, coil, flatten again, and fry in a film of oil until both sides blister.
The thread below is the interesting part: people will tell you they used chives, or skipped the rest, or baked them. That is what comments are for on a recipe.
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Cook’s notes (3)
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Baked them at 220°C on a steel because I do not have a frying pan that size. Not the same, but edible. Would not skip the oil.
Chives work. The rest is doing the gluten development the knead is not. Glad they survived.
Used chives because the shop was out of scallions. Still blistered. Resting the dough really does matter — I skipped it the first time and they tore.
Guest comment, no account. That is the point of this page.