INGREDIENTS 

230 grams sourdough discard (the leftover sourdough starter after you feed it)

125 ml water, or less depending on the liquidity of your starter 

45 grams diced chives or green onions (save half for topping)

1/2 tsp salt

2 tbsp garlic powder

1.5 tsp baking powder

Coconut oil (enough to cover the entire bottom of the pan)

Makes 4 servings 

Sweet and Spicy sauce

½ cup Sriracha hot sauce

¼ cup maple syrup

DIRECTIONS

Preheat a large cast iron or other thick-bottomed frying pan on medium high heat. Once hot, add enough coconut oil to cover the bottom of the pan. 

Finely dice the green onions.

Mix all of the ingredients together in a bowl, adding the water slowly while whisking. Depending on how thick your starter is, you may need less water. Aim for a pancake-batter consistency.

Once the pan is very hot, add 2 tbsp of the batter to the pan. You can pour as many cakes in your pan as will fit without touching.

Cook the cakes for about 2-3 minutes on each side. Wait until you can see bubbles forming in the center of the cake to flip the first time. 

Put a paper towel on a plate and place the cooked cakes on the paper towel to absorb the excess oil. 

Continue adding oil to the pan as necessary to prevent the cakes from sticking to the pan. 

Once all the cakes are cooked, drizzle with our sweet and spicy sauce and the reserved green onions and serve immediately.