1. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined.

2. In a separate medium bowl, whisk together the sourdough discard, milk, and egg until smooth. The discard should be fully incorporated.

3. Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few small lumps; overmixing can make pancakes tough.

4. Stir in the melted butter or oil until just incorporated. Do not overmix. The batter should be thick but pourable.

5. Heat a lightly greased griddle or large non-stick frying pan over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

6. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.

7. Transfer cooked pancakes to a plate and serve immediately. You can keep them warm in a low oven (around 200 F) while you cook the remaining batter.