Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours. This recipe is very forgiving. Use one cup, more or less.
Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl. Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
Cook pancakes for an additional 1-2 minutes, or until they cooked through.
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