Preheat your cooking surface. Heat a cast-iron or nonstick skillet over medium heat, or preheat a waffle iron. Lightly oil the surface.

Whisk the wet ingredients. In a bowl, whisk the sourdough discard, egg, milk, and oil (or butter) until mostly smooth.

Add the dry ingredients. Sprinkle in flour, sugar, and salt. Stir gently until just combined. A few small lumps are okay—don’t overmix.

Add the leavener last. Sprinkle baking soda over the batter and fold it in. You should see slight bubbling as it reacts with the acidity of the discard. Use the batter within 5–10 minutes for the best lift.

Cook as pancakes or flatbreads. For pancakes, ladle 1/4 cup portions onto the hot pan. Cook 2–3 minutes per side until golden and set. For flatbreads, pour 1/3–1/2 cup, spread a bit thinner, and cook until the underside is browned and edges look dry, then flip.

Or make waffles. Pour batter into the preheated waffle iron and cook until crisp and deeply golden. Time varies by machine, but aim for a deep color—it boosts flavor and crunch.

Serve warm. Sweet versions love butter, syrup, fruit, or yogurt. Savory versions pair with eggs, avocado, smoked salmon, or a quick yogurt-garlic sauce.