This recipe looks great, but I have an excess of starter discard and a shortage of eggs, buttermilk, and ppl (2), so rather than doubling the recipe I was thinking about subbing out 1 cup flour/1 cup buttermilk for discard plus the remaining buttermilk (1 cup) for milk to keep the pH something closer to the original recipe. It'll be a little lighter on fat, but any obvious concerns before I ruin breakfast?

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