Sourdough Pancakes

Method

1. In a large bowl, whisk together the sourdough discard, egg, melted butter, milk, and sugar until smooth.
2. In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add to the wet ingredients and stir gently until just combined — a few lumps are fine. Don't overmix.
3. Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil. Pour about ¼ cup batter per pancake.
4. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden.
5. Serve immediately with butter and maple syrup.
6. *Storage:** Cool completely, stack between parchment paper, and freeze in a zip-top bag for up to 2 months. Reheat in a toaster.