1. 1. Preheat and Prepare: Start by preheating your oven to 375 F (190 C). Lightly grease a 12-cup mini muffin tin with cooking spray or a little butter. Ensuring the tin is well-greased will help the bites release easily after baking.

2. 2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the sourdough discard, milk, egg, and olive oil until well combined and smooth. The mixture should have a slightly runny consistency.

3. 3. Mix Dry Ingredients: In a separate, smaller bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Whisk these dry ingredients together thoroughly to ensure the baking powder is evenly distributed. This helps the bites rise properly.

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. Overmixing can lead to tough pancake bites.

5. 5. Fold in Herbs: Gently fold in the chopped fresh chives, parsley, and dill. Stir just enough to distribute the herbs evenly throughout the batter. You want to see vibrant flecks of green throughout the mixture.

6. 6. Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. The batter will expand as it bakes, so don’t overfill.

7. 7. Bake Until Golden: 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. They should feel firm to the touch.

8. 8. Cool and Serve: Let the pancake bites cool in the muffin tin for a few minutes before carefully removing them. They are best served warm.