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.