Scallion Pancake with Chilis and Szechuan Peppercorns

Korean style scallion pancakes (pajeon) spiced with Szechuan peppercorns.

Servings: 1 pancake

Author:

Prep Time
10 minutes

Cook Time
5 minutes

Appetizer

sourdough sourdough discard flatbread

🧂 Ingredients

1 Toast the peppercorns and chilis in a dry skillet until fragrant. Let cool and
then coarsely grind them using a mortar and pestal.
2 Mix together sourdough discard, water, salt, pepper and half of the ground up
spices together until an even mixture forms.
3 Cut the white parts of the scallion in half and chop scallions into 4” pieces.
4 Heat up a skillet with some oil on medium high heat and place half the chopped
scallions in a layer on the skillet. Evenly pour the pancake batter over the
scallions and then layer on the other half of the scallions on top of the wet
batter. Sprinkle the rest of the ground spices on top and cook until the batter
has set. Carefully flip the pancake and cook for the other side for another 2-3
minutes.
5 Transfer to a plate, cut and and enjoy as is or with seasoned soy sauce