Sourdough Scallion Pancakes

Use excess starter to make scallion pancakes.

Chop a handful of fresh green onions or shallots.*

Take out about 1/2 C starter.  Thin if necessary so it’s like a thick pancake batter.

Heat a cast iron skillet or griddle adding a small amount of oil (coconut is best). When the oil starts to smoke, pour in the batter.  Cook 1-2 minutes until the pancake is set up and ready to turn.

Add the chopped onions, drizzling a bit of olive oil on top.  Press the onion into the pancake just enough so it stays embedded when it’s flipped.  Flip it over and cook for 2-3 minutes, until it is as browned and caramelized as you like.

Serve with an Asian sauce made with vinegar, soy sauce and wasabi or sriracha.  Get creative with the sauce.

*As an alternative, add chopped kimchi instead of onions.