- Chop a handful of fresh green onions, peppers, or shallots.
- Take out about 1/2 cup of starter. Thin it if necessary so that it becomes thick as pancake batter.
- Heat an iron skillet or griddle, adding a small amount of oil after the griddle heats up. Then, pour in the batter. Cook 1-2 minutes until the pancake is set up.
- Add the chopped onions, drizzling a bit of oil on top. Press the onion into the pancake just enough so it stays embedded when flipped.
- Flip the pancake over and cook for 2 or 3 minutes until it’s as browned and caramelized as you like.
- Serve with an Asian sauce made from vinegar, soy sauce, and wasabi or sriracha. Get creative with your sauce. Sesame seed oil works well too.
- As an alternative, add chopped kimchi instead of onions.
- And don’t forget to feed your starter! Technically, that’s Step 7. To keep your starter vibrant, feed it with a quality flour that gives those yeast microbes plenty to chew on.
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