Set the sponge for Sourdough Hotcakes the night before. Place the starter in a medium size mixing bowl. Add 2 cups warm water and 2 cups flour. Beat well and set in a warm place, free from draft, to develop overnight. In the morning, the batter will have gained 1/2 again its bulk and be covered with air bubbles. It will have a yeasty odor. Set aside 1/2 cup sponge in the refrigerator jar for your Sourdough Hotcakes starter for next time. To remaining sponge, add 1 or 2 eggs, 1 teaspoon salt, 1 tablespoon sugar, and 1 teaspoon baking soda. Beat with fork and blend all ingredients. Add 2 tablespoons melted fat. Bake on hot griddle. Turn only once.