Step 1

In a large mixing bowl, combine discard sourdough starter with water. Add egg and olive oil and whisk to combine. Add flour and stir well to combine. The dough should feel quite wet and soft. Let it rest for 30 minutes. A blend of flour and water provides fuel to feed your hungry starter, which makes the pancakes fluffy.

Step 2

Add chives and salt into the batter and stir to combine.

Step 3

Lightly grease a small non-stick frying pan with vegetable oil, or spray with a little cooking spray oil. Heat over medium heat for 1 minute, then pour 1/2 cup (110 grams) of the batter to the hot pan. Swirl the pan to spread the batter so that it covers the surface. This method gives the pancakes a thin, crusty texture.

Step 4

Cook the pancake until golden brown, about one minute, and then flip to cook for other side for one more minute. Repeat with the remaining batter to make more pancakes.

Step 5

Cut pancakes into small triangle pieces using a pizza cutter or knife. Serve on its own or with a side of peanut butter dipping sauce, chilli dipping sauce, or hot sauce.