Chinese scallion (spring onion) pancakes. Loaded with green onions, layered for a flaky texture. Crispy and chewy at the same time.

I love unleavened bread because of its simplicity. You do not have to let it rise. Because of that it takes a lot less time to make than a leavened bread. This recipe is for 4 decently sized pancakes. Multiply the ingredients to make more.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

150g (5.3oz) strong white bread flour

100g (3.5oz) water

3g (0.1oz) salt

For the filling –

50g (1.75oz) sesame oil

50g (1.75oz) flour

Black pepper & salt to season

100g (3.5oz) scallions

Method

1. Make the sesame paste by cooking the sesame oil, flour, salt & pepper on medium heat in a small pan for 5 – 7 minutes. Keep aside for later.
2. In a bowl add the water and the salt. Mix to dissolve. Add the flour and mix until no dry flour left.
3. Knead the dough for 5 – 7 minutes.
4. Divide it into 4 equal pieces and shape into balls.
5. Cover and let rest in the refrigerator for at least 30 minutes. These can be made a day ahead of time too.
6. Stretch the dough out until translucent. Brush with the sesame paste and sprinkle with scallions. Roll it up and flatten it into a disc (see video).
7. Rest the dough pucks in the fridge for at least 30 minutes.
8. Stretch the pancakes by hand until thin.
9. Cook in a pan on medium-high heat in plenty of oil. Turn every 30 seconds until golden brown and crispy all over.

Serve whilst still warm. Enjoy!

This is a great way to use up any spare starter.

Pancakes are awesome anyway, but sourdough pancakes take it to the next level. Once you make these you will not look back. I do have other uses for discard if you are not into pancakes. You can have a look in the Sourdough section.

This recipe makes 10 small pancakes. Ideal for two hungry mouths.

Ingredients

130g (4.6oz) sourdough starter

130g (4.6oz) flour

3g (0.1oz) baking soda aka bicarbonate of soda

2g (0.07oz) salt 20g (0.7oz) melted butter

2 eggs

20g (0.7oz) sugar

100g (3.5oz) milk *You may need more milk depending on the state of your starter. The stiffer the starter the more milk you will have to add. If the starter is runny then you will need less milk. It is easier to add than to take away!

Vanilla paste *optional

Toppings of your choice

Method

1. In a bowl add all but the flour and baking powder.
2. Give it a good whisking until the salt & sugar have dissolved and the mix is smooth.
3. Add the flour and baking powder and whisk until smooth. At this point check the consistency and add more milk if needed. You want the batter to be runny enough so that you can easily pour it.
4. On medium-high heat cook your pancakes until bubbly and golden brown.

Eat whilst still warm with your favourite toppings.