Recipe development note: This is an editable starter draft. Test it in your kitchen, record exact timing and yields, and update the method before publishing as a final tested recipe.
Ingredients
- 200 g sourdough discard
- 1 egg
- 120 g milk or buttermilk
- 25 g melted butter or neutral oil
- 120 g all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Method
- Whisk discard, egg, milk, and melted butter together.
- In a second bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Fold wet ingredients into dry ingredients just until combined; a few lumps are fine.
- Rest 5–10 minutes while a lightly greased skillet warms over medium-low heat.
- Cook small pancakes until bubbles appear and edges look set; flip and cook until golden.