Take 2 cups of starter from the crock; add 1 cup each flour and water. Cover bowl and allow to stand in a warm place overnight. Next morning stir 1 teaspoon to 1 tablespoon sugar, 1/2 teaspoon baking soda, salt to taste (about 1/2 teaspoon) and 1 well-beaten egg.

If too thick, add more water; if too then, more flour. Stir in 2 tablespoons melted butter; allow to stand for a few minutes, then bake on both sides. Makes 6 servings.

Note: To have more starter for use at a future time, replace the 2 cups removed with an equal amount of flour and enough water to give the starter its original consistency. Then, after it begins to work again, store it in the refrigerator or freezer until you wish to use it.