Classic Sourdough Pancakes

Makes about 2 dozen medium pancakes

12 hrs 15 min (mostly overnight rest)

Tangy sourdough pancakes made from an overnight sponge of starter and buttermilk, finished with eggs and leavened with baking soda.

prepPreheat griddle or skillet over medium-high heat
1 cup / 227 g sourdough starter, unfed/discard	Mix overnight sponge, cover, rest 12 hrs	Beat eggs with oil, stir into sponge	Stir in baking soda & salt	Cook on griddle until bubbles pop, flip, brown
2 cups / 454 g buttermilk
2 cups / 240 g King Arthur Unbleached All-Purpose Flour
2 tablespoons / 28 g granulated sugar
2 large eggs
1/4 cup / 50 g vegetable oil or 4 tablespoons / 57 g butter, melted
1 teaspoon baking soda
3/4 teaspoon table salt

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