Sourdough Pancakes

Sourdough Pancakes
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
1 1/3 c. buttermilk or sour cream or yogurt or milk
1 c. Sourdough Starter (at room temp.)
1 egg, beaten
2 tbsp. Melted butter
Combine first 5 ingredients in a non-metal bowl; stir well. Add buttermilk, Sourdough Starter and egg; beat just until large lumps disappear. Stir in butter.. Wrap and place in fridge overnight. Remove from fridge and let sit at room temperature for at least one hour. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 12 (4 inch) pancakes.

Sourdough starter
2 cups unchlorinated water
2 cups unbleached flour

Let it sit out from 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.