1. Prepare the Batter: In a medium-sized mixing bowl, combine the sourdough discard, egg, flour, milk, and 1 tablespoon of olive oil. Whisk everything together until just combined. Don’t overmix; a few small lumps are perfectly fine.

2. Add Dry Ingredients and Seasonings: To the same bowl, add the baking powder, baking soda, salt, and black pepper. Whisk gently until these are incorporated into the batter. The baking powder and soda will help the bites become light and fluffy.

3. Stir in Herbs and Cheese: Fold in the fresh chives, parsley, dried dill, and the optional shredded cheddar cheese. Stir just enough to distribute them evenly throughout the batter. You should see flecks of green herbs and cheese throughout the mixture.

4. Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil (about 1/2 to 1 teaspoon) and let it heat up until it shimmers slightly. This ensures the bites don’t stick and get a nice golden crust.

5. Cook the Bites: Using a small spoon or a 1-tablespoon measure, drop spoonfuls of batter onto the hot skillet. Leave a little space between each bite so they don’t stick together. They should look like mini pancakes.

6. Flip and Finish: Cook for 2-3 minutes per side, or until the edges look set, bubbles appear on the surface, and the underside is golden brown. Flip them carefully with a spatula and cook for another 2-3 minutes until the other side is also golden and the bites are cooked through.

7. Serve Warm: Transfer the cooked bites to a plate. Repeat with the remaining batter, adding more olive oil to the pan as needed. Serve immediately while they are warm and tender.