2 ½ cups ‘discarded’ sourdough starter
2 tbsp water, unless your sourdough discard is thin
1 ½ cups diced chives or scallions
1 tsp salt
2 tbsp powdered garlic
Coconut oil (enough to cover the entire bottom of the pan with a ¼ of hot oil to fry the cakes in)
Sweet and Spicy sauce
½ cup Sriracha hot sauce
¼ cup maple syrup
Heat a large cast iron or other thick-bottomed frying pan on medium-high heat. Mix all of the ingredients together in a bowl. Add more water if your batter is thicker than your liking. Once the pan is quite hot and the oil is sizzling but not smoking, drop a large spoonful of the batter onto the pan (a 2 inch diameter pancake is generally a good size for the cakes to brown up nicely and cook thoroughly). Cook the cakes about 1 minute on each side, or until golden brown. Let them cool only slightly before eating, and drizzle with our spicy sweet sauce and chopped chives.
They ain’t pretty, but they sure are delicious.
Happy Cooking Chef!