Sourdough Discard Scallion Pancakes Recipe for 4

Instructions:

1. Combine the 240g of sourdough discard and 15ml of toasted sesame oil in a large bowl.
2. Gradually stir in the 150g of all purpose flour and 5g of sea salt. Mix until a shaggy, cohesive ball forms.
3. Knead the dough on a lightly dusted surface for 3 minutes. Stop once the dough feels supple and tacky, not sticky.
4. Cover the dough and let it rest for 10 minutes.
5. Divide the dough into 4 equal portions and roll one out into a thin rectangle. The dough should be almost translucent.
6. Brush the surface with 7.5ml of the remaining toasted sesame oil and sprinkle with a quarter of the 100g of scallions. Distribute the greens evenly to the very edges.
7. Roll the rectangle tightly into a long cigar shape, then coil that cigar into a snail like spiral. Tuck the end firmly underneath the coil.
8. Gently flatten the coil with your palm and roll it out again into a 6 inch circle. Do this slowly so the scallions don't burst through.
9. Heat 15ml of neutral oil in your skillet over medium high heat. Wait until the oil shimmers and a tiny piece of dough sizzles instantly.
10. Fry the pancake for 3 minutes per side. Cook until the surface is golden brown with dark, toasted spots.