Virtual Sefer Sourdough Hotcakes

Sourdough Hotcakes
Starter:
1/2 package dry yeast
1 1/2 T. water (110 degrees)
2 C. buttermilk or sour milk
1 C. flour
Dissolve yeast in water. Add buttermilk and flour. Let stand at room temperature overnight. Next day, refrigerate (up to 3 weeks).
The Night Before:
2 C. flour
2 C. milk
1/2 C. starter
The night before the pancakes are to be made, mix flour, milk and 1/2 cup starter. Set in a draft-free place. Let stand over night.
In The Morning:
2 eggs, beaten
3 T. butter, melted
3 T. sugar
1 1/2 tsp. baking soda
1 tsp. salt

In the morning, thoroughly mix in eggs, melted butter, sugar, baking soda, and salt into mixture of the night before. Fry on a lightly greased griddle. Leftover batter can be refrigerated and used the next day by adding a pinch baking soda.
Yield: 6 servings.