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 well distributed. This ensures even rising and flavor throughout your pancakes.

2. 2. Mix Wet Ingredients Separately: In a separate medium bowl, whisk together the sourdough discard, milk, large egg, melted butter, and vanilla extract until they are fully combined and smooth. The sourdough discard should be at room temperature for best results, as it will incorporate more easily.

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 a rubber spatula until just combined. It’s crucial not to overmix the batter; a few small lumps are perfectly fine and will result in tender pancakes. Overmixing can lead to tough pancakes.

4. 4. Fold in Raspberries: Gently fold the fresh or frozen raspberries into the pancake batter. Be careful not to crush the berries too much, especially if they are fresh, to maintain their shape and burst of flavor.

5. 5. Heat Your Griddle: Heat a lightly buttered or oiled griddle or large non-stick skillet over medium heat. You can test if it’s hot enough by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, it’s ready.

6. 6. 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 bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.

7. 7. Serve Warm: Transfer the cooked pancakes to a plate and serve immediately. You can keep cooked pancakes warm in a low oven (around 200 F or 90 C) while you finish cooking the rest of the batch.