Yield: 4-6

Total Cook Time: 20 minutes

Main Ingredients/Notes/Suggestions:

• 2 cups all-purpose flour (gluten or gluten free)
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground cinnamon (optional but recommended)
• 1 cup sourdough discard
• 1 1/2 cup milk (dairy or dairy free -- more if you like your batter thinner)
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract (optional but recommended)
• 1 egg, beaten

Pancake Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
2. Add beaten egg, sourdough discard, milk, vegetable oil and vanilla extract to the flour mixture. Mix until combined.
3. Preheat griddle, spray with cooking oil or butter.
4. Pour 1/4 cup of batter on griddle, cook until the pancake starts to bubble and then flip.
5. Cook for an additional 1-2 minutes. Repeat.
6. Serve warm with butter, syrup, peanut butter, berries or your other favorite toppings.

Waffle Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
2. Add beaten egg, sourdough discard, milk, vegetable oil and vanilla extract to the flour mixture. Mix until combined.
3. Preheat waffle marker, spray with cooking oil.
4. Pour 3/4 cup of batter on the waffle maker and lightly spread batter out a bit.
5. Close the top and let waffle batter cook until you can easily lift the top. Repeat
6. Serve warm with butter, syrup, peanut butter, powder sugar, berries or your other favorite toppings.