Whisk together the sourdough starter discard, eggs, sugar, and milk. Add the melted butter and whisk well.

Combine the einkorn flour, baking soda, baking powder, and salt well in a separate bowl, or be a rebel and just lightly mix up the dry ingredients on top of the wet ingredients before combining.

Preheat your griddle or cast iron skillet over medium to medium-high heat. Drizzle it with a little butter or coconut oil to prevent sticking.

Ladle or scoop batter in 1/3 cup portions onto hot griddle. Once the pancake starts looking dry around the edges with little bubbles, flip them over. Cook until both sides are golden brown.

Serve immediately with fresh butter and a drizzle of real maple syrup.