Corn N Scallion Sourdough Pancakes Recipes

CRISPY SCALLION PANCAKES

Steps:

• Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
• Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
• Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
• Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

SETH'S SOURDOUGH PANCAKES

Steps:

• Combine flour, baking powder, baking soda, and salt in a mixing bowl with a fork. Add milk, starter, and oil; mix thoroughly.
• Heat butter on a griddle or in a skillet over medium-high heat. Scoop 1/4 cupfuls onto the hot griddle and cook until bubbles begin to form on the top, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more.

CORN-N-SCALLION SOURDOUGH PANCAKES

Steps:

• PANCAKES:.
• Combine starter, flour and milk.
• Cover and let rest for 30 minutes in a warm place.
• Add oil, baking soda, salt and egg and stir until combined.
• Fold in corn and scallions.
• Heat pan or griddle over medium heat.
• Lightly grease pan, then scoop a heaping tablespoon of batter onto pan.
• Flip each pancake over when its surface bubbles and edges are slightly dry.
• Continue cooking until bottom is golden.
• Repeat with remaining batter.
• SALAD:.
• Combine all ingredients except sour cream.
• Scoop 1 tablespoon of sour cream onto each warm pancake and serve hot or at room termperature.

SCALLION PANCAKES WITH SOURDOUGH DISCARD

Steps:

• In a bowl or food processor, combine the flour and sourdough discard.
• Drizzle in the boiling water while running the food processor or stirring, and stop when the dough comes together.
• Transfer the dough to a flat surface and knead it for a few minutes, then let it rest, covered, for about a half hour.
• Chop the scallions for the pancakes, avoiding or slicing extra-fine the white portions that are stiffer and more likely to tear the dough.
• You can also make the dipping sauce during this 30-minute dough rest.
• Divide the dough into 4 or 5 pieces and knead them into balls.
• Prepare a slightly damp cloth or flour sack towel and cover any dough you're not currently working with. Set a small bowl with your sesame oil and basting brush near your work surface.
• With a rolling pin, roll one of the dough balls into a thin circle. You should need almost no dusting flour and be able to see your fingers through the dough if you lift it. Brush sesame oil on the dough circle and roll it up like a cigar. Then spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
• Place the spiral under your towel and repeat with all the dough balls.
• With a rolling pin, roll one of the spirals into a thin circle (not quite as thin as the first round). Brush sesame oil on the dough and then spread chopped scallions on it. Roll the dough up like a cigar and spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
• Place the now double-rolled spiral under your towel and repeat with the other dough spirals.
• Heat the cooking oil in a nonstick pan until it is shimmering and prepare a platter or cooling rack with several paper towels spread on it.
• Roll one of the spirals flat and place it in the hot oil. Cook for about 2 minutes per side, carefully flipping with tongs, until each side is golden brown, then place it on the paper towels.
• While one pancake is frying, roll out the next spiral. If needed, add a little more oil to the pan for the final pancake(s).
• Sprinkle lightly with salt if desired. (I tend to go heavy on the dipping sauce and thus don't find salt necessary.)
• Serve immediately, cut into wedges and alongside the dipping sauce.
• Leftovers can be reheated in a toaster oven or on a dry frying pan.