1. 1. Prepare Your Batter: In a medium-sized mixing bowl, combine the unfed sourdough discard, all-purpose flour, baking soda, salt, and black pepper. Whisk these dry and wet ingredients together until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes.

2. 2. Add Wet Ingredients and Carrots: Crack the egg into the mixture, then pour in the milk and 1 tablespoon of olive oil. Stir gently until everything is incorporated. Next, fold in the finely grated carrots. The batter should be thick but pourable.

3. 3. Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil (about a teaspoon) or butter to coat the bottom of the pan. You’ll know the pan is ready when a drop of water sizzles and evaporates quickly.

4. 4. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. You can usually fit 2-3 pancakes at a time, depending on the size of your pan.

5. 5. Watch for Bubbles: Cook for 2-3 minutes on the first side, or until you see small bubbles forming on the surface of the pancakes and the edges look set and slightly dry. The bottom should be golden brown.

6. 6. Flip and Finish: Carefully flip each pancake with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through. The pancakes should feel firm to the touch in the center.

7. 7. Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 200 F) while you cook the remaining batter. Garnish with fresh chives or green onions, if desired, before serving.