Overnight Sourdough Pancakes

Instructions

1. Make the Batter - In a large mixing bowl, combine water, buttermilk, active sourdough starter, egg, oil, sugar, and salt. Whisk until well combined.
2. Add flour 1 cup at a time, whisking to incorporate between each addition, and continue whisking until you have a smooth batter. It should have a cake-batter consistency.
3. Overnight Fermentation - Cover the mixing bowl with plastic wrap and let the batter rise in the refrigerator for 8 to 16 hours or overnight (If you have time, let it sit on the counter for 1-2 hours before refrigeration which will help with fermentation). When ready, the batter will have some bubbles at the top.
4. Add Leavening - the next day, sift the baking powder and baking soda over the batter and whisk to combine. Add milk or water a tablespoon at a time to thin the batter if needed. Let the batter rest for 10 minutes to activate the leavening and get nice and bubbly.
5. Cook - Set a large non-stick skillet over medium heat (350˚F-370˚F) and add a drizzle of oil (or use an oil sprayer). Then, spoon the batter into the skillet. A trigger-release ice cream scoop works well for quick and even portioning. Sauté for about 1 to 1 ½ minutes per side, or until you see the bubbles form and pop on the surface and the pancakes are golden brown on the first side. If pancakes are browning too quickly, reduce the heat.
6. Once both sides are golden at the edges, transfer to a wire rack or a serving platter, and repeat with the remaining pancake batter, adding more oil as needed between batches. Serve warm.