1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until well combined. The mixture should be smooth with no large streaks of egg yolk.

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. It’s important not to overmix; a few small lumps are perfectly fine and actually contribute to a tender pancake.

4. 4. Heat the Griddle: Heat a lightly greased griddle or large non-stick skillet over medium heat. You can test if it’s ready by dropping a small amount of water on it; if it sizzles and evaporates quickly, it’s hot enough.

5. 5. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancake. The edges will also look set.

6. 6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

7. 7. Serve Warm: Transfer the cooked pancakes to a plate and serve immediately. You can keep them warm in a low oven (around 200 F) while you finish cooking the rest of the batter.