Sourdough Discard Pancake in 20 Minutes

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
2. In a separate bowl or measuring jug, whisk the sourdough discard, milk, egg, melted butter, and vanilla until the discard is mostly incorporated.
3. Pour the wet ingredients into the dry. Stir gently with a spatula just until the flour streaks disappear, leaving a few small lumps.
4. Heat a skillet over medium-low heat. Test readiness by flicking a drop of water onto the surface; it should sizzle immediately.
5. Lightly grease the pan with a small knob of butter or a spray of oil.
6. Pour roughly 1/4 cup (60ml) of batter per pancake onto the skillet.
7. Cook until bubbles form on the surface and the edges look set and matte (usually 2–3 minutes).
8. Flip the pancake in one quick motion and cook for another 1–2 minutes until both sides are golden brown.