1 c. sourdough starter
2 c. lukewarm water
2 1/2 c. unbleached flour
3 eggs
2 tbsp. sugar
1/3 c. milk
1 tsp. baking soda
2 tbsp. bacon fat, or vegetable oil

Beat the eggs. Add sugar, milk, soda and oil; mix well. Add the starter and water; mix well again. Now, add flour slowly while mixing with either hand or electric mixer until you have a real smooth batter. Cook on a medium hot griddle.

These are much better tasting if you mix up the batter the night before, as this lets the sourdough ferment naturally and develops the flavors. Keep overnight in the ice chest or refrigerator and beat again in the morning before cooking. If the batter has thickened some, thin with a little milk. Makes 12-18 hotcakes.

Here's how to make sourdough starter. It's not only good to make hotcakes with, but you can also use it to make biscuits and bread too. A word of caution: you have to keep the starter in a non-metallic container, as it attacks metal and forms compounds that aren't good for our innards. The old-timers used to keep their sourdough in a crock, but any good quality plastic container will do. Don't try to seal it tight, either, because sourdough emits gas as it ferments and will blow the lid off. I keep plastic wrap over the top of mine in the refrigerator and this works great, and lets the pressure escape.