PBozell,
I hope that you still feel like eating sourdough pancakes. I alter my starter to get the type of pancake that I want. Most starters are equal amounts of water and flour. I just use less water when I feed the starter the night before I want thick pancakes. I also add, by sight/whim, different flours to the starter: 1 c white flour, 1/2 cup whole wheat flour and 1/2 cup corn meal. When the starter is used for baking and pancakes the corn meal adds character. I also found that by using water from boiled potates with some of the potato sediment in the starter made a FANTASTIC pancake. Dense, moist and better body.

Let me know if you need recipes for ways to use sourdough.

Julie