Erin's Sourdough Pancakes

 I've been making a lot of sourdough bread lately and end up having discard from the starter so Erin suggested this pancake recipe.  It's Genevieve's favorite...she loves everything sourdough and is a bread-aholic to boot so this recipe feeds her crave.  It's a very different kind of recipe and comes out all gelatenous, but it's worth it's wierdness. I triple or quadriple the recipe so I don't end up with a lot of extra buttermilk sitting in my fridge.

1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. sourdough starter

1 c. buttermilk

1 Tblp. sugar

1 egg

1/2 tsp. salt

1/2 tsp. baking soda

2 Tblsp. butter, melted and cooled

1. The night before you want to make pancakes, combine the flours and sugar in a mixing bowl.  Add buttermilk and sourdough starter and stir to combine.  Cover the bowl with plastic wrap.  Let sit out at cool room temperature overnight (up to 12 hours is fine).

2. The following morning, melt butter and set aside to cool a bit.  in a separate bowl, whisk together egg, baking soda, and salt.  Stir egg mixture into the pancake batter until well  combined then stir in melted butter.

3. Drop by spoonful (as large or small as you want) onto a moderately not, lightly greased skillet or griddle.  Cook pancakes until bubbly and starting to dry out on the edges then flip and continue cooking until browned to your liking on the other side.