1. In a large mixing bowl, whisk together the sourdough starter, milk, egg, and 2 tablespoons of olive oil until well combined and smooth. The mixture should have a slightly creamy consistency.

2. In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper. Stir them together thoroughly to ensure even distribution of the leavening agents and seasonings.

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

4. Gently fold in the chopped fresh sage, rosemary, and finely chopped olives. If using, also fold in the grated Parmesan cheese at this stage. Distribute these savory additions evenly throughout the batter.

5. Heat a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil (about 1 teaspoon) and swirl to coat the bottom of the pan. You’ll know the pan is ready when a drop of water sizzles instantly.

6. Drop the batter by tablespoonfuls onto the hot skillet, leaving a little space between each one. Cook for 2-3 minutes per side, or until the edges look set, the centers are bubbly, and they are golden brown.

7. Carefully flip each pancake bite with a spatula and cook for another 2-3 minutes on the second side, until fully cooked through and golden.

8. Transfer the cooked pancake bites to a plate. You can keep them warm in a low oven (around 200 F) while you cook the remaining batter. Serve immediately and enjoy!