Name: Sourdough Discard Pancakes
Ingredients: g (1 cup) sourdough discard (fed or unfed discard, doesn't matter); egg (50g); ml (½ cup) milk (any kind—dairy, oat, whatever's not expired); g (1 tbsp) sugar or honey; g (1 tsp) baking soda (this is what makes them fluffy); g (pinch) of salt

Ingredients

240g (1 cup) sourdough discard (fed or unfed discard, doesn't matter)
1 egg (50g)
120ml (½ cup) milk (any kind—dairy, oat, whatever's not expired)
12g (1 tbsp) sugar or honey
5g (1 tsp) baking soda (this is what makes them fluffy)
1g (pinch) of salt

Instructions

Dump everything in a bowl. Whisk until just combined. Lumps are fine, this isn't cake batter.
Heat your pan to medium. Add butter or oil.
Pour about 60ml (¼ cup) batter per pancake.
Flip when you see bubbles forming and edges look set (about 2-3 minutes).
Cook another 1-2 minutes. Done.

Mom Tips

Make-Ahead Hack: Double the batch. Let extras cool completely. Stack with parchment between layers. Freeze in a bag. Microwave for 30 seconds straight from frozen. Future-you will be grateful.

Why this works: Baking soda reacts with the acid in discard, creating lift. The discard adds tang and uses up what you’d throw away anyway. Math checks out.