SOURDOUGH HOTCAKES

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the sourdough discard or unfed starter, milk, sugar greek yogurt, and egg. Then, whisk as you slowly stream the melted butter into the mixture, until the butter is completely incorporated.
Add the dry ingredients to the wet, and whisk until just combined, it’s okay if the batter is a little lumpy.
Heat a large skillet or griddle over medium heat, and grease with butter.
To make the hotcakes, I used crumpet ring molds (wide mason jar lids would also work).
*NOTE: this is not necessary to make the hotcakes! It is just to make them extra thick and keep from spreading, but they will still turn out fluffy if you don’t use any type of mold!
If using a mold, place onto the skillet and allow it to heat up before adding the batter. Spray the inside edges of the mold with nonstick cooking spray.
Scoop or pour ~1/3 cup of the pancake batter into the mold or onto the skillet for each hotcake.
Cook for 3-4 minutes, until bubbles appear on the surface. Gently flip and cook on the other side for another 2-3 minutes, until cooked through and golden.
Gently remove the ring molds from the hotcakes.
Repeat with remaining batter.
Plate and serve warm with butter, whipped cream, and maple syrup (or any other desired toppings).
Enjoy!

*These hotcakes freeze very well in a freezer bag, and can be reheated in the microwave or toaster