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.  

Strawberry Syrup

Ingredients 

2 cups diced fresh strawberries
1/3 cup of maple syrup
1 cup water
2 Tablespoons warm water
1 Tablespoon cornstarch

Instructions

Combine 2 Tablespoons of warm water and cornstarch in a small dish and set aside.

In a medium saucepan, bring water, maple syrup and diced strawberries to a boil.

Use immersion blender to break up strawberries.

Stir occasionally. Reduce heat and simmer for about 10 minutes.

Add water and cornstarch mixture to sauce and stir.

Stores in refrigerator up to 30 days.