Sourdough Pancakes

Overnight Sponge:
  2 cups AP Flour
  2 TBLS sugar
  2 cups buttermilk
  1 cup unfed/discard sourdough starter

Batter:
  All of the overnight sponge
  2 eggs
  1/4 cup vegetable oil or 4 TBLS melted butter
  3/4 tsp salt
  1 tsp baking soda

To make overnight starter, stir together the unfed starter, flour, sugar and buttermilk.  Cover and let sit at room temperature for about 12 hours or overnight.

In the morning, take the eggs and oil and stir together, then add to the sponge.  Add the salt and baking soda and stir.  The batter will bubble.

Pour batter onto a preheated greased griddle and cook till done, flipping once.  Serve warm with your own homemade pancake syrup.

Pancake Syrup:

  1 cup packed brown sugar
  1 cup sugar
  1 cup water
  1 tsp pure maple syrup

In small sauce pan combine the sugars and water.  Bring to boil; cook and stir for about 2 minutes.  Remove from the heat and stir in the maple syrup.  If you have any leftovers, be sure to refrigerate.  Will make about 2 cups of syrup.