Sourdough pancakes

I'll be posting some sourdough rules in another few days. But first, the pancake recipe.

Note- This is our favorite recipe for waffles too.

From King Arthur.
You need to start this the night before.

Overnight sponge
2 cups King Arthur Unbleached All-Purpose Flour (can substitute some whole wheat flour)
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)

Waffle or pancake batter
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter (or half butter half applesauce, use all butter if making waffles)
3/4 teaspoon salt
1 teaspoon baking soda

To make the overnight sponge, stir down your refrigerated 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.
Feed the rest of your starter and let sit over night at room temp.

The next morning:
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.
Cook waffles on a heated 350 degree griddle.
Makes 20-22 pancakes.
Store any leftovers in the freezer.