1. 1. Prepare Your Batter: In a large mixing bowl, combine the sourdough discard, all-purpose flour, cottage cheese, egg, granulated sugar, baking powder, baking soda, and salt. Mix gently until just combined. Overmixing can lead to tough pancakes, so stop as soon as no dry streaks of flour remain. The batter will be thick.

2. 2. Add Lemon and Milk: Stir in the lemon zest, fresh lemon juice, and milk. Mix again until everything is just incorporated. The lemon juice will react with the baking soda and baking powder, creating bubbles that will help your pancake bites become light and airy.

3. 3. Fold in Blueberries: Gently fold in the fresh blueberries. Be careful not to crush them, as this can cause the batter to turn purple. Distribute them evenly throughout the batter.

4. 4. Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of melted butter or oil and swirl to coat the surface. You’ll know the pan is ready when a drop of water sizzles and evaporates quickly.

5. 5. Cook the Bites: Using a small spoon or a mini ice cream scoop (about 1 tablespoon in size), drop spoonfuls of batter onto the hot skillet, leaving a little space between each one. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the uncooked side.

6. 6. Flip and Finish: Carefully flip each pancake bite and cook for another 1-2 minutes, or until the second side is golden brown and the bites are cooked through. They should feel springy to the touch.

7. 7. Repeat and Serve: Remove the cooked pancake bites from the skillet and place them on a plate. You can keep them warm in a low oven (around 200 F / 95 C) while you cook the remaining batter. Serve immediately with your favorite toppings.