Sourdough Pancakes Overnight

Overnight Sponge (at least 12 hours before making pancakes)

1. Stir down your starter or discard and remove 1 cup (227 g). Place the starter (1 cup), lukewarm water (2 cups) and flour (2 ½ cups) into a large mixing bowl. Mix gently, but thoroughly. Cover with plastic wrap, and leave it on the counter overnight (65-70° F) or so. Allow the sponge to sit for 12 hours overnight, it can go longer too.
2. Note: If you don’t quite have 1 cup of starter or discard, feed it earlier in the day, so you have plenty.

Sourdough Pancake Batter (in the morning)

1. Scoop out 1 ½ cups of starter back into storage container in the fridge for another sourdough adventure.
2. To the rest of the sponge add oil (2 TBL), 1 egg (lightly beaten), and ¼ cup evaporated milk. Mix gently, but thoroughly.
3. In a small bowl, add salt (1 tsp), baking soda (1 tsp) and sugar (2 TBL), stir together removing any lumps. Then sprinkle it over the batter and fold in gently. Do not overmix the batter.
4. Cover with a tea towel and allow a few minutes (about 5) for the batter to rise, meanwhile. Preheat the oven to 250° F (120° C) and line a baking sheet with parchment paper and place in oven.
5. Preheat a cast iron or non-stick skillet over medium-low heat until hot. Add a small pat of butter and swirl to coat the entire surface.
6. Test the batter; if it’s too thick to drop from a spoon, add a little more milk, enough to make it thinner. Don't overmix the batter, a few lumps are okay!
7. Add about ⅓ cup of batter or so to the hot pan and swirl pan to thin out. Cook for 1-2 minutes. When bubbles begin to surface, carefully flip and cook for another minute until done.
8. Keep the pancakes warm by adding to the baking sheet in the oven, and repeat with the rest of the batter. Makes about 14 large (6-7 inch) pancakes.