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1
The night before, stir your sourdough starter and remove one cup.
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2
Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
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3
Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
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4
Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
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5
The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
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6
Start to heat your griddle (heat to 370F), oiling it lightly if needed.
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7
Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
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8
Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
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9
Keep pancakes warm while finishing the others.
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10
Serve pancakes hot with butter and syrup, if desired.
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11
You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.
