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I recommend making the dipping sauce first so you can enjoy your sourdough scallion pancakes straight away.
In a small bowl, mix the soy sauce, rice wine vinegar, brown sugar, red pepper flakes and peanut oil. Stir until well combined and set aside.
In a medium mixing bowl, place the sourdough discard, baking powder, water, salt and chopped scallions. Stir vigorously unti well combined. It will fizz and bubble as the baking powder dissolves.
Heat a non stick frying pan or cast iron skillet on high heat. When you're ready to cook, add a little oil to the pan and then spoon out the mixture into pancakes. I make 6 good size pancakes from this mixture, but you would get 10 smaller sized pancakes.
Once the pancakes are bubbling, flip them over and cook on the other side. Remove cooked pancakes from the pan and repeat with remaining mixture.
Serve pancakes warm with dipping sauce.