Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.
Overnight sponge (see below)
2 large eggs
¼ cup vegetable oil or melted butter
¾ teaspoon salt
1 teaspoon baking soda
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
1. To make the overnight sponge, stir down your refrigerated sourdough starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.
2. 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.
3. Heat a skillet or griddle or medium-high heat. Spoon or pour about ¼ cup of the batter into the skillet and cook 1-2 minutes, then flip. Once both sides are golden brown and the batter is cooked through, remove hotcake and repeat with the remaining batter. Serve warm with butter and maple syrup.