Sourdough pancakes

Ingredients:

Overnight sponge

2 cups All-Purpose Flour

1 cup sourdough starter, unfed/discard

2 tablespoons granulated sugar

2 cups buttermilk

Batter

all of the overnight sponge

2 eggs

4 Tbsp butter, melted

3/4 tsp salt

1 tsp baking soda

Instructions:

To make the overnight sponge: 

In a large bowl, stir together the 1 starter, flour, sugar, and buttermilk.

Cover and let rest for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

This can also be used for waffles.