Sourdough discard pancakes start with just that – discard! Add yours into a mixing bowl, along with 2 tablespoons wholewheat flour and 1 x egg.

Next add 2 tblsp butter, pinch of salt, 1 tblsp maple syrup and 1 tsp vanilla paste and mix well using a spoon.

The sourdough pancake mixture should be loose and slightly thick pancake batter.

Once you have finished mixing, add the bi-carb/baking soda and combine well using a spoon.

In the meantime, heat your pan to medium and when it starts to warm, add a drizzle of melted butter to the pan.

Turn the pan so that the butter spreads all over and once it starts to bubble, it’s time to add your first pancake!

Using a cookie or ice-cream spoon, scoop up a portion of sourdough pancake mix and drop it into the pan.

Repeat, adding portions of pancake mix to the pan – we fit 3 in a medium size pan.

You should see the sides dry up and start to bubble before seeing bubbles appearing in the centre of each pancake too. Leave them to cook until there are a lot more bubbles – at least another 30 seconds.

Once the top of the pancake has lots of bubbles and has slightly changed colour, lift the side of one pancake using a spatula to see if it has started to go golden brown. If it has, you can flip it (still using the spatula) and cook the other side.

This side of the sourdough discard pancake will only take a moment to cook so once you think it’s ready, touch it in the middle using one finger and if it bounces back, it’s ready to be removed from the pan.

Repeat for each pancake and plate.