Steps
- Whisk 200g of self-rising flour, 1 tablespoon of golden superfine sugar, 1 teaspoon of baking powder, 200g of sourdough discard, 2 eggs, 260ml of milk, and 1 large pinch of salt until smooth.
- Whisk in 50g of melted butter. Heat a little sunflower oil and butter in a nonstick skillet over medium heat until gently sizzling.
- Spoon in rounds about 3in / 8cm across, leaving space between them. Cook for about 2 minutes, until bubbles appear, then flip and cook for 2 minutes more, until golden.
- Repeat with the remaining batter and finish with a drizzle of maple syrup.