Combine wet ingredients: Combine sourdough discard, milk, sour cream, egg and melted butter in a large mixing bowl. Stir until no traces of discard or egg remain.

Make the batter:Whisk together all-purpose flour, baking soda, baking powder and salt. Fold half of the dry ingredients into the sourdough discard mixture until fully incorporated. Add the remaining dry ingredients into the batter, folding gently until only a few traces of dry flour remain. Be careful not to overwork the batter or your pancakes will be rubbery.

***Overnight option: Gently fold the all-purpose flour into the wet ingredients, stir until no traces of flour remain but be careful not to overwork the batter. Cover the bowl with plastic wrap and let the mixture ferment at room temperature (about 72F) overnight. Only add the baking soda, baking powder and salt into the batter on the day you are ready to cook your pancakes.

Prep: Preheat the oven to 200 F, place a baking tray with a wire rack into the oven.

Cook the pancakes:Heat up a tablespoon of butter and a drop of vegetable oil in a nonstick skillet over medium heat. Cook ⅓ cup of batter, do not crowd your pan. Only fry 2 or 3 pancakes at a time. Fry pancakes for 2 minutes on one side, flip and cook for another minute. Place cooked pancakes on the wire rack to keep them warm while you cook the rest of the batter.

Enjoy: Serve pancakes with a pat of cultured butter and good quality syrup!