1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Ensure there are no lumps and the ingredients are evenly distributed. This step is crucial for consistent leavening.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, and egg until well combined. The mixture might look a little lumpy from the discard, which is perfectly fine.

3. 3. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; overmixing can lead to tough pancakes.

4. 4. Add Melted Butter and Savory Add-ins: Fold in the melted butter, ensuring it’s incorporated throughout the batter. If using, gently stir in the finely chopped chives or green onions and shredded cheddar cheese.

5. 5. Overnight Rest: Cover the bowl tightly with plastic wrap and place it in the refrigerator for 8 to 12 hours, or overnight. This resting period allows the flavors to meld and the discard to work its magic on the texture.

6. 6. Prepare for Cooking: The next morning, remove the batter from the refrigerator. Give it a gentle stir; it might be thicker than when you first mixed it. If it seems too thick, you can add a tablespoon or two of milk to reach your desired consistency.

7. 7. Cook the Pancakes: Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface, and the edges look set.

8. 8. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite savory toppings.