The only discard recipe I make twice a week

Discard pancakes. Every Sunday. Sometimes Wednesday too.

The recipe is short. Use it.

• 200g sourdough discard (any age — old discard adds tang, new is mild)
• 250ml buttermilk (or whole milk + 1 tbsp vinegar, let it sit 5 min)
• 2 eggs
• 60g melted butter, cooled
• 240g all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Whisk the wet, whisk the dry, fold together (lumps are fine — overmixing is the only way to ruin pancakes). Rest 5 minutes. Cook on a buttered griddle at medium until bubbles set across the surface, then flip.

Serve with maple syrup. If you want to be fancy, brown the butter before adding it. If you want to be a hero, add 50g of crushed pecans to the dry.

This is the recipe that taught me discard is not a chore. It's an excuse for breakfast.

— Sarah