1. In a bowl, combine sourdough discard, flour, and salt.

2. Gradually add warm water and stir until a rough dough forms.

3. Knead on a lightly floured surface for 5 minutes until smooth.

4. Cover dough and let rest for 30 minutes.

5. Divide rested dough into 4 balls and roll each into a thin circle.

6. Brush each circle with sesame oil and sprinkle with chopped scallions.

7. Roll each circle into a log, coil it, then roll out again into a flat pancake.

8. Heat neutral oil in a skillet over medium-high heat until shimmering.

9. Fry each pancake 2-3 minutes per side until golden brown and crisp.

10. Transfer pancakes to a rack to drain and crisp.

11. Cut into wedges and serve warm with dipping sauce.