We've been eating these on Saturday mornings to use up the excess starter and then we bake our bread on Sunday. I can't remember where I got the recipe though. It's quite yummy and flluffy and amazingly has no dairy or dariy substitutes either.
2 cups sourdough starter, at room temperature
2 tablespoons sugar
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoons warm water
In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well.
In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Important: Only add baking soda to batter just before you are ready to cook the pancakes.
Fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.
Heat up a lightly-greased pan until fairly hot; then pour the sourdough pancake batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Remove from heat and serve.
Sourdough Pancake Variations:
Blueberry: Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes. Gently fold blueberries into the batter just before adding the baking soda mixture.
Apple: Grate some tart apples into the batter before adding the baking soda mixture.
Banana: Thinly slice or mash banana into the batter before adding baking soda mixture.