Sourdough Pancakes

Ingredients

Overnight sponge
2 cups all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup unfed sourdough starter

Pancake batter
All of the overnight sponge
2 whole eggs and 1 egg white

4 tablespoons melted butter
3/4 teaspoon salt
1 teaspoon baking soda

Milk (for thinning)

Instructions

In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk. Cover bowl with a clean towel and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours.

Add the salt and baking soda to the sponge.

In a small bowl, beat the eggs and butter. Add to the overnight sponge.Stirring to combine all ingredients. 

If the batter is too thick, you can add a little milk to thin it out to help pour it out of the mixing bowl.