This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.

The starter should be unfed.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough starter
• 1½ cups buttermilk
• 1 large egg, beaten
• 2 tablespoons melted butter
• ½ cup milk, reserved

Directions

Preheat a griddle to 350°F.

Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.

Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.

Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.