Sourdough Pancakes

Step 1

Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands. Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).

Step 2

Next Morning -- in medium bowl, beat egg, milk and butter/oil. Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.

Step 3

Ladle batter on to preheated lightly greased griddle or skillet. Quickly rotate the pan to spread the batter evenly over the bottom of the pan. Cook pancakes until golden brown on both sides.