Preparation

• Heat the oil in an 8-inch nonstick or cast-iron skillet over medium-high heat. Season the discard with a pinch of salt, and add to the hot pan, tilting the pan to create an even layer. Sprinkle with the sesame seeds and scallions. Cook until the edges begin to set and bubbles form, about 3 minutes. Carefully flip the pancake, and cook until the bottom is golden brown and crisp, 2 to 3 minutes. (If the pancake browns too quickly, reduce the heat. If necessary, add more oil to the pan.)
• Invert the pancake onto a cutting board, scallion-side up. Slice into wedges, and serve warm.

Variations

• Chopped jalapeño and 1/4 cup shredded cheddar cheese
• 1/3 cup chopped and drained kimchi
• 1/4 cup chopped roasted red peppers
• 2 Tbs. crumbled feta cheese, and torn fresh basil leaves for garnish
• 2 Tbs. grated Parmesan or Romano cheese (plus more for garnish), freshly ground black pepper, and fried egg for topping
• 1/3 cup leftover roasted vegetables and chopped fresh herbs