Ingredients:
- 3 large eggs (room temperature)
- 1/2 cup sourdough discard
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter
Instructions:
- Preheat your oven to 220°C (425°F). Place a cast iron skillet or oven-safe pan inside to heat up.
- In a bowl, whisk together eggs, sourdough discard, milk, flour, sugar, vanilla extract, and salt until smooth.
- Carefully remove the hot pan from the oven and add butter. Let it melt completely and coat the pan.
- Pour the batter into the hot pan immediately.
- Bake for 18–22 minutes, or until the pancake is puffed up and golden brown around the edges. Do not open the oven while baking.
- Remove from the oven. The pancake will deflate slightly.
- Serve warm with powdered sugar, fresh fruits, or syrup as desired.
