1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. If making a sweeter item, add the granulated sugar here as well. Make sure there are no lumps and everything is well combined.

2. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, melted butter (or oil), milk, and egg until smooth. The mixture should be uniform in color and texture.

3. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough results.

4. Add Optional Flavorings: If you’re incorporating chocolate chips, shredded cheese, herbs, or spices, fold them into the batter now. Distribute them evenly without overworking the batter.

5. Prepare for Cooking: For pancakes or flatbreads, heat a lightly oiled griddle or non-stick pan over medium heat. For crackers, preheat your oven to 375 F (190 C) and line a baking sheet with parchment paper.

6. Cook Your Creation: For Pancakes/Waffles: Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. For Flatbread/Crackers: Spread the batter thinly onto the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy.

7. Check for Doneness: Pancakes should be puffed and golden. Crackers should be crisp and snap easily. Adjust cooking time as needed based on your appliance.