Preparation begins the night before for these tangy sourdough pancakes.

Sourdough Pancakes

1/2 cup sourdough starter (see recipe)

2 cups all-purpose flour
2 cups lukewarm water
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons melted shortening, vegetable oil or bacon grease
2 large eggs
1 teaspoon baking soda

1. Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth and let stand in a warm place overnight. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand until next morning; then refrigerate.)
2. Next morning, add the sugar, salt, and shortening. Beat in eggs.
3. Dissolve baking soda in 1 tablespoon of water and fold gently into batter. Do not stir after soda has been added.
4. Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Makes about 12 pancakes.