How To make Sourdough Pancakes6
1/2 c Sourdough starter
2 c Flour
2 c Lukewarm water
2 tb Sugar, level
1 t Salt
3 tb Melted shortening or oil
2 ea Eggs
1 t Baking soda
To the 1/2 cup starter and the flour and water. Beat until smooth and let stand in a warm place overnight. To the dough, add sugar, salt, and shortening. Beat in eggs. Dissolve soda in one tablespoon of water and fold in gently, Do not stir after soda has been added.
How To make Sourdough Pancakes6's Videos
How to Make Thick Scallion Pancakes | Recipe & Shaping Technique
This shaping technique works especially well for thicker scallion pancakes. Unlike the coil method, this stretch and fold method makes thick scallion pancakes with defined feather-thin layers (but at a height!) that are evenly distributed, which also result in better cooking.
The hot water isn't a strict requirement in this recipe, but it does improve the pancakes' moisture level and tenderness.
Resting the dough for long hours in oil not only relaxes its gluten, but also further softens the dough without making it stickier to handle. To replace the use of oil, rest the dough flattened, between two slightly damp tea towels, and in a container with a cover.
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Recipe makes six scallion pancakes for two very hungry people.
For the dough:
400g bread flour
83g boiling water
8g salt
166g room temperature water
12g oil of choice
For the filling:
110g finely chopped scallion
60g bread flour or all purpose flour
80g cooking oil of choice
Optional white pepper and finely chopped garlic
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Les flûtes du Paradis by Amarià
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Easy Sourdough Starter Scallion Pancakes: Use Your Sourdough Discard
An incredibly easy and delicious Sourdough Starter Scallion Pancake. One of the best things to make using sourdough starter discard.
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Battle of the Scallion Pancakes
Scallion Pancakes are among the tastiest Street Food dishes in the world. China and Taiwan have Cong You Bing, and Korea has Pajeon - I will share my recipe for both!
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► Chinese Cong You Bing (makes 4)
2,5 cups all purpose flour
1 tsp salt
1 cup boiling hot water
3 Tbsp oil or lard
2 Tbsp all purpose flour
1/2 tsp salt
1/2 tsp five spice powder
roughly 3 stalks young scallions, ideally greens only, finely minced
about 1/4 cup oil
► Korean Pajeon (makes roughly 3)
1 egg white, beaten stiff with 1 tsp sugar
2/3 cup all purpose flour
1/3 cup rice flour
1/2 tsp salt
1/2 tsp baking powder, double acting
1/4 tsp sesame oil
1 cup sparkling water
about 2-3 scallions, trimmed to fit your pan
4 Tbsp oil
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Introduction to Scallion Pancakes: (0:00)
What is Hot Water Dough: (0:38)
Yousu, the Chinese Roux: (2:08)
The Magic of Lamination: (2:44)
The Perfect Scallions: (3:36)
How to Shape Scallion Pancakes: (3:55)
Why Resting Matters: (6:00)
Frying Chinese Scallion Pancakes: (6:42)
Korean Pajeon and Crispiness: (7:34)
Making Korean Scallion Pancakes: (9:20)
Korean Scallion Pancake ASMR
Frying some Korean Pancake from Trader Joe's. Relax and enjoys :)!!!
#ScallionPancake
#KoreanFood
Making Fermented Sourdough Pancakes
There is so much that we can do with sourdough. Let's make some pancakes!
I Made Flaky Scallion Pancakes From Scratch
One of my all-time favorites since day one! They're chewy, flaky and crispy, the best of all the worlds. Also great for if you're a scallion lover, like me.
Here's how to make my favorite scallion pancakes from scratch! This should make around 5 pieces, but you can make them bigger or smaller to your preference.
You can find the recipe for these these right here:
Ingredients:
PANCAKE DOUGH
2.5 cups flour
1/2 cup hot water (+ 1 tbsp if needed)
1/4 cup room temperature water
1 tbsp sugar
1 tsp salt
Lots of scallions
Oil
1/2 tbsp five spice powder
ROUX
1/2 cup oil
1/2 cup all-purpose flour
Steps:
1. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.
2. Gently knead to form dough and continue kneading on floured surface for 10 minutes.
3. Put dough in a bowl and cover with a wet towel, rest for 30 minutes or more. (An hour would be even better if you have the patience!)
4. Chop scallions and make roux by mixing oil and flour in a saucepan, continue to mix over medium-low heat until thickened into a paste. Remove from heat and let cool slightly.
5. Roll out dough into a log shape and divide into five portions.
6. Roll out one piece of dough to as thin as possible, and brush on roux. Sprinkle on scallions and five spice powder.
7. Roll dough tightly into a log shape, then take one end of the dough and roll again onto itself to form a pinwheel shape. Gently flatten and brush on a thin layer of oil.
8. Let rest for 20 minutes or repeat steps for remaining dough.
9. Roll out dough to as thin as possible and pan fry each side until golden brown! You can sprinkle salt on at the end if you'd like too.
Excited for you all to try this out! As always, tag me in your pictures if you do.
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Music via Warner Chappell