Combine sugar, salt, and baking soda in a bowl. Then add eggs and oil.
Mix well then add 1 cup sourdough starter/discard that was fed at LEAST 12 hours ago, has risen and fallen and is runnier now.
Mix well. Check if it's a good pancake batter thickness. If not:
Add 2-4 tablespoon flour to thicken as needed. Don't sweat if you need more than that. I've used all-purpose, whole wheat, spelt, buckwheat; most flours work here.
Cook ΒΌ cup scoops on a hot griddle or buttered cast iron pan until bubbles form and pop on outside of pancakes. Flip, cook until fluffy, and bounce back. Enjoy!