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1 c. starter
1 c. warm water
1 c. flour
1 tsp. sugar
1/2 tsp. baking soda
1 egg
1 tbsp. oil
1/2 tsp. salt

Allow first 3 ingredients to ferment in warm place 3-4 hours, or overnight. Cover bowl with plate, or Saran wrap. Reserve 1 cup sponge for future starter. Mix sugar and baking soda; beat egg with fork. Add remaining ingredients with remaining sponge.

Heat griddle to approximately 375 degrees, put oil on griddle and test heat by splattering a few drops of water on griddle. If water skitters across griddle quickly, it is hot enough. If batter seems too thick, add 1-2 tablespoons milk. Pour batter, turn when bubbles rise to the top of pancake; remove from griddle when edge of cake lifted slightly appears to be brown enough. Serve hot, with plenty of butter, syrup or honey or home-made jam.

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