Sour Cakes

Emily Woody

INGREDIENTS (makes about 10 cakes)

1 cup (245 g) sourdough starter (can be active or discarded)

1/2 cup (125 ml) water

Half an onion diced (about 75 g)

Small bunch (45 g) of diced chives or scallions (save half for topping)

1/2 tsp (3 g) salt

2 tbsp (20 g) garlic powder

1.5 tsp (7 g) baking powder

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

Sweet and Spicy sauce

½ cup Sriracha hot sauce

¼ cup maple syrup



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

Mix all of the ingredients together in a bowl.

Once the pan is hot use a 1/4 measure cup to pour your mixture into the pan.

Cook the cakes for about 1 minute on each side. Wait until you can see bubbles forming in the center of the sour cake or until golden brown.

Once cooked, drizzle with our spicy sweet sauce and chopped chives or scallions.

Happy cooking!