Starter: Make at least 2 nights ahead, (then replenish as needed). Keep in the refrigerator in a NON-metallic container with a tight fitting lid. Just mix: 2 1/2 c. warm water 3 c. flour 2 tsp. sugar

Let this mixture sit all day or overnight in a warm place. The night before you plan to serve the pancakes; add to the starter, for each batch and stir (do not process. It should be lumpy) : 1 tsp. sugar 2/3 c. warm water

In the morning: stir in (you can process at this stage) :

Put the rest back in the refrigerator for next time. 1/3 c. milk 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. vegetable oil

Thoroughly grease your griddle or pan and fry your own Sourdough Pancakes on a medium heat (350 to 375 degrees), turning them once.