One of the delightful challenges of maintaining a vigorous sourdough starter is deciding how to use your weekly discard. When you feed your starter, don't pour the excess down the drain--use it to make these delicious pancakes instead!
In a large bowl, combine sourdough starter, milk, flour and sugar. Cover and let sit overnight or at least 8 hours.
When ready to prepare, preheat skillet to 350°F.
Add melted butter, egg, vanilla extract, baking soda and salt to the sourdough mixture and gently fold together. Adjust consistency with up to another 1/4 cup of milk.
Portion batter onto hot skillet and cook until bubbles form on the surface and the edges begin to set, about 4-5 minutes. Flip and continue to cook until cooked through, another 4-5 minutes. Serve hot.
