Sourdough Johnny Cakes

Quick easy breakfast here! I use this recipe when I have a generous amount of sourdough discard to use up. The baking soda makes this into a slightly fluffier johnny cake than is traditional but it’s necessary to counteract old starter flavor. The baking soda ratio is assuming your discard is old and quite sour. If you have fresh discard you can skip it or reduce it to 1/4 teaspoon. Fresh starter discard that has not been broken down and become liquid-y may need a couple more Tablespoons of milk as well but these cakes are supposed to be only slightly thicker than a crepe. Serve them with plenty of butter and syrup or my favorite way to eat them is with butter and strawberry jam! Yum!