Sourdough Discard Pancake

This recipe was adapted from What’s Cooking America. I’ve converted the units to weights and scaled it to a single serving.

Recipe

Ingredient	Baker’s Percentage (%)	One egg recipe (g)	Single serving (g)
flour, from starter	100	250	50
water, from starter	100	250	50
sugar	12	30	6
egg	20	1 egg	10 g (can use a touch of egg white or omit)
oil	20	50	10
salt	1	2.5	0.5
baking soda	2	5	1.0 (less than 1/4 tsp)

This assumes a 100% hydration starter. Calculations are based off the flour portion of the starter. There are no additional liquids in the recipe, the 100% hydration starter provides both flour and water.

If needed, can add some flour to increase the viscosity, which will result in thicker, fluffier, and taller pancakes.