Sourdough Pancakes
(12 servings)

1 c All-purpose flour
1 c Buttermilk, heated to 100 F
1/4 c Basic sourdough starter, room temperature
2 tb Sour cream
1/2 ts Baking soda
1 Egg, beaten
2 tb Oil
1 tb Sugar
1/4 ts Salt

Makes about 12 4-inch pancakes. Combine flour, buttermilk and starter in medium bowl and blend well. Cover and refrigerate overnight. Mix sour cream with baking soda and blend into buttermilk mixture. Stir in remaining ingredients, blending thoroughly. Let stand 10 minutes. Meanwhile, preheat griddle to 325 F; grease lightly. Drop batter by spoonfuls onto griddle and cook until browned on both sides, turning once.