Step 1: Melt 1/4 cup (half of a stick) of butter. Set it aside to cool slightly. Add flour, salt, and baking soda to a large bowl and combine.

Step 2: Add the sourdough discard, milk, eggs, cooled butter, and honey to the dry ingredients. Whisk until just combined. It's okay if your batter is still a little lumpy.

Step 3: Heat the skillet over medium heat.

Step 4: Add a small amount of butter to the hot skillet, then ladle about one-third of a cup of batter onto the melted butter.

Step 5: Cook until the edges begin to set and bubbles appear across the batter. This may take several minutes. Flip, then continue to cook for 1-2 minutes on the other side.

Step 6: Serve the pancakes warm and add toppings such as fresh fruit, yogurt (try my homemade instant pot yogurt here), and maple syrup.