Ingredients:

  • 240g sourdough discard (100% hydration)
  • 50g scallions, finely chopped
  • 3g sea salt
  • 2g baking powder
  • 5ml toasted sesame oil
  • 30ml neutral oil (avocado or grapeseed oil) for frying
  • 30ml low-sodium soy sauce
  • 15ml rice vinegar
  • 5ml chili garlic sauce
  • 2g fresh ginger, grated

Instructions:

  1. In a small mixing bowl, combine the sourdough discard, chopped scallions, sea salt, baking powder, and toasted sesame oil. Stir gently until the scallions are evenly distributed and the batter is thick.
  2. Heat a 10-inch cast iron skillet or carbon steel pan over medium-high heat. Add the neutral oil and wait approximately 2 minutes until the oil shimmers.
  3. Pour the batter into the center of the hot skillet. Use a flexible spatula to spread the batter toward the edges of the pan to create a thin, even layer.
  4. Fry for 3-5 minutes per side until the exterior is mahogany-colored and the crust is shattering. Flip once the first side is fully set and crisp.
  5. While the pancake cooks, whisk together the soy sauce, rice vinegar, chili garlic sauce, and grated ginger in a small bowl to create the dipping sauce.
  6. Transfer the finished pancake to a wire cooling rack for 1 minute to maintain crispness before slicing and serving with the dipping sauce.