Sourdough Pancakes (overnight)

So many sourdough pancake recipes just use the discard and don't let the flour soak so they aren't true sourdough.  Or they're complicated!  These are good and easy! 

For the Sponge:  
1 cup all purpose flour
1 cup whole wheat flour (white wheat is great) 
1 cup sourdough start, stirred down (fed or not) 
2 cups buttermilk 

Batter: 
2 eggs 
4 TBS butter, melted 
3 TBS honey or coconut sugar 
3/4 tsp salt 
1 tsp baking soda 

The night before you want pancakes, mix together the buttermilk and sourdough start with a whisk.  Then mix in the flour.  You may need to mix in up to a 1/2 cup of water to make it a nice batter, thick, but not too thick.  

Cover and let rest at room temperature for 8-12 hours.  

The "sponge" will rise up a bit and be a spongey texture.  

The next morning, mix together the eggs, butter, honey and salt in a small bowl.   Add to the overnight sponge and mix in until combined.   

Preheat a griddle.  

Add the baking soda, and stir just till combined.  Let rest for a few minutes as the batter expands and bubbles.  

Butter the griddle and pour 1/4 cup scoops on the griddle.  Cook about 2 min per side, watch for the bubbles forming and edges beginning to set before flipping.  Or you can make waffles.  

I usually double these and freeze any extras on a cookie sheet then put them in a freezer bag.