A tangy twist using sourdough starter discard for extra depth of flavor and a crisp crust.
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In a medium bowl, mix the sourdough discard, all-purpose flour, and salt until a soft, slightly tacky dough forms.
Turn the dough onto a floured surface and knead for 2 minutes, then let it rest covered for 30 minutes to relax the gluten.
Divide the dough into four equal portions and roll each one out into a very thin circle using a rolling pin.
Brush a thin layer of sesame oil over the surface of each circle and sprinkle generously with the chopped scallions.
Roll each circle up tightly like a cigar, then coil that tube into a snail-like spiral and tuck the end underneath.
Gently flatten the coiled dough with your palm and roll it out again into a 6-inch disc to create internal layers.
Heat vegetable oil in a heavy skillet over medium-high heat and fry each pancake for 3-4 minutes per side until golden brown and crispy.
Whisk together the soy sauce, rice vinegar, sugar, and chili oil in a small bowl to serve as a dipping sauce.
