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Preheat skillet over medium-low heat for 15 mins.
Combine all our ingredients together in bowl and mix until combined. It will be lumpy and that's okay.
Melt 1 tsp of butter in hot skillet.
Add about ½ cup of your batter into pan and cook for 5 minutes or until edges start to look dry.
Flip pancake and cook for another 3 minutes.
Serve immediately with melted butter and syrup.
Notes:
Low and slow is perfect for pancakes. I use a thermometer to check the temp of my skillet. You’re shooting for 300 Fahrenheit or just set your temperature to medium low.
Do not over mix your batter or it will become tough. Just mix it until cohesive.
Use the batter right away for the best results.
You can save sourdough discard and use it later! Just wrap it up and put it in the fridge for up to two days. Any longer and it starts to develop too much flavor and can taste bitter.