Sourdough Discard Pancakes
2 cups all-purpose flour
2 TBSP sugar
2 cups buttermilk
1 cup sourdough starter, unfed/discard
all of the overnight sponge
1/4 cup vegetable oil
3/4 tsp salt
1 tsp baking soda
To make the overnight sponge, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature for about 12 hours, or overnight.
To make the pancakes, add the rested overnight sponge to the eggs, oil, salt and baking soda. Stir to combine. The batter will bubble.
Pour large spoons of batter onto a preheated, greased, non-stick pan. When the pancakes start to bubble, they are ready to be flipped! Cook until pancakes are golden on both sides.