1. 1. Preheat and Prepare: Start by preheating your oven to 375 F (190 C). Lightly grease a mini muffin tin with butter or cooking spray. This will prevent sticking and ensure your pancake bites pop out easily.

2. 2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, salt, and black pepper. Make sure there are no lumps, so the dry ingredients are evenly distributed.

3. 3. Mix Wet Ingredients: In a separate, larger bowl, combine the sourdough discard, milk, and egg. Whisk these wet ingredients together until they are well combined and smooth.

4. 4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a tender texture.

5. 5. Fold in Flavorings: Gently fold in the melted butter, chopped fresh herbs, and shredded cheese. Stir just enough to distribute these delicious additions throughout the batter.

6. 6. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. This allows room for them to rise without overflowing.

7. 7. Bake Until Golden: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pancake bites are golden brown around the edges and a toothpick inserted into the center comes out clean.

8. 8. Cool and Serve: Once baked, remove the muffin tin from the oven and let the bites cool in the tin for a few minutes before transferring them to a wire rack. Serve warm and enjoy!