Put the sourdough discard, flour, salt and baking powder in a mixing bowl. Add the eggs and oil. Finally add the milk and whisk by hand

This is ready to use straight away, unlike traditional pancake batter which is left to rest, as using sourdough discard means the gluten has already ‘relaxed’

Heat up a large frying pan to a medium heat. Add a drop of sunflower oil and spread it around the pan with a piece of kitchen paper. When the pan has reached a uniform medium heat, use a soup ladle (not quite full) to pour a thin layer of the batter into the pan. I do a swirl about three quarters in, around the pan and then quickly tilt the pan, rotating to get a nice thin even layer. Let the pancake cook just over a minute and then turn over and cook for another minute.

It seems to be the case that the first pancake never seems to come out very well. The first one seems to condition the pan. The rest will be fine! After each pancake, re-oil the pan.

Keep the pancakes, stacked on a plate in the oven until you are ready to serve.

Top your pancake with whatever you like best, a sprinkle of sugar and lemon, syrup, honey, salted caramel sauce, Nutella, Jersey Black Butter. The choice is yours.