Talking with my wife about the “good old days”, when one could just get in the car and drive to a restaurant, sit down and have a meal and be welcomed..
She mentioned about a youtube video she watched about “Scallion Pancakes”, and that the recipe was rather complicated. My comment was that it is pretty much a savory pancake, and we could just a pre made batter for this.
Of course, I was speaking of my sourdough starter discard, and as I will be baking tomorrow, I’ll need to feed tonight, so let’s use the discard.
As scallion pancakes are found all over Asia, I’ll have to admit this is a total case of cultural theft and abuse….
Discard Scallion Pancake
- 250 grams Starter / Discard ~ 1 cup
- 10 grams Ginger / Garlic Paste ~ 1 tsp (to taste)
- 5 grams Salt
- 1/2 cup Scallions Washed, Sliced thinly
- 1 - 1.5 tbsp Sesame Oil To taste, Toasted
- 1 gram Baking Soda ~ 1/8 tsp
- 1 gram Baking Powder ~ 1/8 tsp
- 2 tbsp Sesame Seeds
- 10 grams Ginger-Garlic Paste
- 3 tbsp Soy Sauce
- In a medium bowl, mix starter, oil, ginger paste, baking powder / soda. Thin to a thick batter with water, add small amount of water at at time
- Cover and let rest 30 minutes
- In a cast iron skillet over medium high heat add ~1 tsp sesame oil, whence it shimmers
- add 1/4 the batter, top with sliced scallions and 1/2 tbsp sesame seeds, cook for 2-3 minutes
- Whence the surface bubbles and edges darken, (Just like a pancake) flip them and cook another 2-3minutes
- For the Sauce, mix all together and serve to the side
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