The night before:

• In a medium bowl add sourdough starter discard and warm water.
• Add coconut oil and honey and mix well.
• In a separate bowl add salt and flour and whisk together.
• Add the dry ingredients to the wet ingredients and mix with an electric mixer until well combined. The batter will be wet, thick and show elasticity.
• Cover the bowl and allow the batter to rise for 6 hours or overnight. It won’t double in size but will be noticeably puffy and bubbly from the sourdough.

In the morning: 

• Add your eggs and mix well until fully combined.
• Preheat oven to 325 degrees.
• Preheat your electric or stove top griddle to a low-medium heat and lightly coat 6 English muffin rings with oil.
• When the griddle is hot, divide the batter among the rings about half full. Remember the batter will rise as they cook. Cook until the bottoms are set, and you see small bubbles on the tops, about 5 minutes.
• Carefully turn the rings over and cook for another 5 minutes.
• With a spatula carefully remove the rings. I like to press the sides and if they bounce back well it’s a good sign they are almost done inside.
• Repeat until the batter is gone.
• Transfer to a lined baking sheet and bake for 5 minutes in the oven. This ensures the insides are nicely done and allows them to puff up slightly.