Sourdough Discard Pancakes

In a large bowl, combine the sourdough discard, milk, eggs, melted butter, and maple syrup. Whisk until the discard is fully broken up and the mixture is uniform. The discard should dissolve smoothly into the milk and eggs — if your discard is particularly stiff, whisk it with the milk first until smooth before adding the eggs. The wet mix will smell pleasantly tangy from the discard.

In a separate bowl, whisk together the flour, baking soda, and salt. Pour the dry ingredients into the wet all at once. Fold with a rubber spatula using large, sweeping strokes — just 10–15 folds until the dry ingredients are barely incorporated. The batter will be lumpy. This is correct. Over-mixing activates the gluten and produces tough, chewy pancakes instead of tender, fluffy ones. Stop mixing when you still see a few streaks of flour — they will hydrate during the rest.

Heat a cast-iron or non-stick skillet over medium heat for 3 minutes. Lightly grease with butter or neutral oil, wiping away excess with a paper towel — too much fat causes uneven browning and no crust. Pour a ladleful (about 80 ml) of batter per pancake. Do not spread it — let it pool naturally. Watch the surface: bubbles will appear at the edges first, then march toward the center. Flip when bubbles cover most of the surface AND the edges look set and matte (not shiny). Cook 90 seconds on the second side. Serve immediately — pancakes lose their steam-puffed height within minutes.