1. In a small bowl, whisk together the flour, baking powder and salt.
2. In a medium bowl mix together the milk, egg, oil, sourdough discard and maple syrup. Add in the dry ingredients and mix, it’s ok if there are small chunks, don’t overmix. If you’re adding blueberries, take a small portion out and put it into a ziplock bag or a piping bag (to pipe the “M”, totally optional of course). Add in the blueberries and give a quick stir. If using frozen blueberries they might spread their color so don’t mix them in too much to avoid that (or you can coat them in flour first).
3. Lightly grease your mason jar ring/screw bands with oil. Heat a flat top or pan over medium heat.
4. Once hot, add some butter to the surface and set your mason jar rings down. Pipe an “M” in the middle of each ring, and allow to cook for a minute until it starts to look a little dry. Then pour in your batter (about 2/3rds of the way full) and add a small drizzle of maple syrup over each. Cook until bubbling (about 3 minutes), or until nicely browned on the bottom, then flip. Remove the ring molds and repeat with remaining batter, making a total of about 10 griddle cakes. (Note: Recipe stated 'continued in comments', so these instructions are incomplete.)
