Sourdough Pancake Recipe

Ingredients:
100g starter/discard
200g milk
50g melted butter
1 egg
5g vanilla extract 
200g all purpose flour
40g sugar
8g baking powder
3g salt (a pinch)

Yields: About 8–10 pancakes

Instructions:
1. Combine the Wet Ingredients:

• In a medium bowl, whisk together 100g sourdough starter or discard, 200g milk, 50g melted butter, 1 egg, and 5g vanilla extract until smooth and well combined.

2. Add the Dry Ingredients:

• To the same bowl, add 200g all-purpose flour, 40g sugar, 8g baking powder, and 3g salt. Stir until the batter is just combined. Avoid overmixing to ensure tender pancakes.

3. Incorporate Optional Add-Ins:

• If desired, gently fold in mix-ins such as chocolate chips, blueberries, or other toppings of your choice.

4. Heat the Skillet:

• Preheat a skillet or griddle over medium heat. If necessary, lightly grease the surface with butter to prevent sticking.

5. Cook the Pancakes:

• Spoon the batter onto the skillet, using about 1/4 cup per pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2–3 minutes, or until golden brown on both sides.

6. Serve and Enjoy:

• Let the pancakes cool slightly before serving. Top with your favorite additions, such as syrup, fresh fruit, or a dollop of whipped cream.