– bananas – milk – eggs – sourdough starter discard
In a large mixing bowl, mash the bananas until pureed. Add sourdough discard, milk, eggs, and melted butter to the mashed bananas. Whisk to combine.
In a separate bowl, combine the dry ingredients: flour, sugar, salt, and baking soda. Gently fold the flour mixture into the wet mix, aiming for medium lumps for that perfect texture of the pancakes.
Heat a non-stick skillet or cast iron pan over medium heat, using a little butter or oil. Pour the batter (about ¼ cup for 1 pancake) onto the hot cooking surface, forming pancakes.
Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden brown.