Andaaza

1. In a medium bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla (if using).

2. Add the flour, sugar, baking powder, baking soda, and salt. Stir until just combined; do not overmix.

3. Let the batter rest for 5–10 minutes while the skillet heats.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.

5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, about 2–3 minutes.

6. Flip and cook for another 1–2 minutes, until golden brown and cooked through.

7. Serve warm with your favorite toppings.


8. If making American pancakes; don't spread the batter, leave it mounded and cook slower