Fluffy Sourdough Discard Pancakes (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup (125g) all-purpose flour, weighed or spooned and leveled
02 - 1 tablespoon (12g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large egg, room temperature
06 - 1 tablespoon vegetable oil or other neutral oil
07 - 1/2 cup (118g) sourdough discard
08 - 1/2-3/4 cup milk, adjust for desired consistency

→ For Cooking

09 - Butter for greasing the pan

# Instructions:

01 - In a medium/large bowl, whisk together flour, sugar, baking powder, and salt
02 - In a separate bowl, whisk together egg, oil, and sourdough discard. Gradually add milk until you reach your desired consistency
03 - Stir wet ingredients into dry ingredients just until combined. A few lumps are fine
04 - Grease a nonstick skillet or griddle with butter and set to medium-low heat
05 - Pour 1/4 cup of batter for each pancake. Flip when bubbling slows and bottoms are golden. Cook until both sides are golden brown
06 - Enjoy with maple syrup, fresh berries, or your favorite toppings

# Notes:

01 - Add mix-ins like chocolate chips or blueberries to the batter or sprinkle on top after pouring
02 - Keep cooked pancakes warm in a low oven while cooking the rest
03 - Store at room temperature for 1 day, refrigerate for 3-5 days, or freeze for up to 1 month

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