1. Mix Wet Ingredients:

   • In a large bowl, combine the sourdough discard, milk, egg, and melted butter. Whisk until smooth.

2. Combine Dry Ingredients:

   • In another bowl, whisk together the flour, baking soda, sugar (if using), and salt.

3. Combine Mixtures:

   • Gradually add the dry ingredients to the wet mixture. Stir until just combined. The batter may be slightly lumpy, which is fine.

4. Heat the Skillet:

   • Preheat a skillet or griddle over medium heat. Lightly grease with butter or oil.

5. Cook the Pancakes:

   • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
   • Flip and cook for another 1-2 minutes until golden brown.

6. Serve:

   • Serve warm with your favorite toppings such as syrup, fresh fruit, or yogurt.

Tips:

• For extra flavor, add vanilla extract or cinnamon to the batter.
• You can keep the pancakes warm in a low oven while you cook the remaining batter.

Enjoy your fluffy, tangy sourdough pancakes!