Sourdough Discard Pancakes

**The Fluffy Sourdough Discard Pancakes**

    Let's start with breakfast. These pancakes are thick, fluffy, slightly tangy, and so much better than any boxed mix you can buy at the grocery store. They have become a staple of our morning routine, especially on those slow weekend mornings when the cold air makes you want to linger inside just a little bit longer.

**Step 1. Gather your simple ingredients.**

    You do not need anything fancy for this. Grab one cup of your sourdough discard straight from the jar. It does not matter if it has been sitting in the fridge for a few days. You will also need one fresh egg from the coop, a tablespoon of melted butter or vegetable oil, a pinch of coarse salt, and half a teaspoon of baking soda. Keep some extra butter nearby for the pan.

**Step 2. Mix the wet ingredients.**

    Whisk the egg, melted butter, and salt directly into your sourdough discard in a medium bowl. The mixture will look a bit thick and gloppy, but do not worry. That is exactly what you want. Make sure the egg is fully incorporated into the batter so you do not end up with scrambled bits in your pancakes.

**Step 3. The magic bubbling reaction.**

    Sprinkle the baking soda evenly over the top of the batter and gently fold it in with a spatula. Watch closely. This is the best part. The acid in the sourdough discard reacts with the baking soda almost instantly. The batter will begin to puff up, filling with tiny, beautiful bubbles. It transforms from a heavy paste into a light, airy foam that looks like a cloud.

**Step 4. Cook them hot and fast.**

    Heat up your favorite cast-iron skillet on the stove over medium-high heat. Drop a small pat of butter in and let it sizzle and slide across the dark metal. Pour your batter in small circles, about three inches wide. When you see bubbles start to pop on the surface and the edges look dry and set, flip them over. They cook quickly, so keep a close eye on them.

**Step 5. Serve them warm.**

    Stack them high on a warm ceramic plate. Top them with a little bit of real maple syrup or some fresh berries harvested from your backyard bounty. They are light, airy, and have that deep, complex sourdough flavor that makes your mouth water before you even take the first bite.