Sourdough pancakes

SOURDOUGH PANCAKES

Ingredients

Overnight sponge:

2 cups (241g) unbleached flour 

2 tablespoons (28g) sugar

2 cups (454g) buttermilk

1 cup (227g) sourdough starter, unfed/discard

Pancake batter

all of the overnight sponge

2 large eggs

4 tablespoons (57g) butter, melted

3/4 teaspoon salt

1 teaspoon baking soda

Instructions

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup (227g). Note: This is a good opportunity to feed the remainder, if necessary.

In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk.

Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

Add the salt and baking soda, stirring to combine. The batter will bubble.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.