Sourdough Discard Scallion Pancakes

For the dough

• 100g all-purpose flour
• 45g warm water
• 50g sourdough starter discard, cold from the fridge is fine

Mix the discard and water together, then incorporate the flour completely. Knead lightly until the dough forms a smooth, pliable ball, about 3-5 minutes.

Cover the bowl and let the dough rest for 1-2 hours.

Filling & cooking

• 12g oil, plus more for frying
• 3g salt
• 20-25g spring onions, finely chopped (2-3 stalks)
• Sesame seeds, to taste

Lightly oil the dough to prevent sticking, then roll it out as thin as possible into a circle or square, taking care not to tear it.

Drizzle the oil evenly over the dough, working it out to the corners. Sprinkle with the salt, then scatter the scallions evenly over the top.

Starting at one end, fold the dough flatly onto itself in 2-3 inch increments until it resembles a flattened roll. Take one end of the roll and continue folding onto itself in 2-3 inch increments until you have a square.

Roll the square out thinly and firmly into an approximately 8-inch circle or square. Don’t worry if oil or scallions poke through — aim for a thin pancake without breaking it.

Sprinkle sesame seeds over one side.

Heat a skillet over high heat and coat the bottom with oil until it sizzles. Gently place the pancake in the pan and cook for 3-4 minutes per side, until golden brown on both sides.

Remove from the pan and let cool slightly before cutting.

Serve with a cucumber salad: sliced cucumber, minced garlic, black vinegar, salt, a drizzle of sesame oil, and optional crunchy peanut butter.