Hi Shanyn:

I have been using a sourdough starter for many years, and have several good recipes you might be interested in. I use mine mostly for making bread, but also for pancakes or waffles. I have a great chocolatee cake recipe made with sourdough also. This is my pancake/waffle batter recipe:

SOURDOUGH PANCAKES

Make your batter the night before you wish to make pancakes. Remember to place in a warm spot to insure complete fermentation. Take starter out of refrigerator and measure 1 cup of starter and set aside. Return the remaining starter to the refrigerator. Now, into a 2 quart pitcher add 2-1/2 cups flour, 2 cups warm water, and 1 cup of starter. Mix well and place covered, in a warm spot in your kitchen until next morning.

The next morning put 1 cup of THIS starter BACK into your original sourdough starter container in the refrigerator. To the batter remaining in the pitcher add:

1 egg, beaten; 2 Tbs cooking oil; combine 1 tsp salt, 1 tsp baking soda, and 2 Tbs sugar and sprinkle over top of batter; Fold in gently, but mix well. There will be a gentle foaming action, and will resemble whipped cream. Allow batter to rest a few minutes, then fry on a hot lightly greased griddle. The traditional sourdough pancake was made the size of a silver dollar, but you decide. The above basic recipe should make between 25 - 30 dollar size pancakes and feed 3 or 4 persons, depending on how hungry they are.

; and 2 Tbs sugar.