Sourdough Pancakes - cooking recipe

Ingredients

Basic Batter (Proof the Night Before)
1 cup sourdough starter
2 1/2 cups all-purpose flour
1 tablespoon sugar
2 cups lukewarm water (80-85 degrees)
Pancake Batter
1 large egg
1 tablespoon milk (more as needed)
1 tablespoon melted butter or 1 tablespoon vegetable oil
1 cup basic batter (see above)
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda

Preparation

Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
Next Morning -- in medium bowl, beat egg, milk and butter/oil.
Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Recipe #327240 for additional uses).
In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.
Ladle batter on to preheated lightly greased griddle or skillet.
Quickly rotate the pan to spread the batter evenly over the bottom of the pan.
Cook pancakes until golden brown on both sides.