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Mildly tangy pancakes made with an overnight sourdough sponge; yields about 2 dozen medium pancakes.
42 min
Prep Time
12 hrs 42 min
Total Time
24
Servings
Store leftovers in the refrigerator for a day or two or freeze for longer storage. For gluten-free, substitute a measure-for-measure gluten-free flour blend.
In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar. 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 melted butter. Add the egg mixture to the overnight sponge, stirring just to combine. Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.
Pour the batter by the quarter-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side, then turn and cook until browned underneath. Serve immediately or hold in a warm oven until ready to serve.