Talking to a pastry chef at a farmers market made me rethink my sourdough discard

I was grabbing coffee in Portland last Saturday and this older woman selling croissants asked what I do with my discard. I told her I just toss it or make crackers, and she looked at me like I wasted her time. She said to treat it like a seasoning, not a chore, and mix it into anything with a liquid base. I tried her trick with my pancake batter that same morning and the texture came out way better than my usual recipe. Has anyone else used discard in a way that surprised you? I'm open to weird ideas as long as they don't involve more kneading.

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