• You'll want to prepare this recipe in 2 steps, preparing the sponge the night before you use the batter.

Step #1 - Prepare the Sponge

• In a large mixing bowl, combine the all-purpose flour, granulated sugar, buttermilk, and "unfed" sourdough starter. For best results, stir together using a batter whisk, until all is incorporated.
• Cover with plastic wrap and allow to rest at room temperature overnight.

Step #2 - Make the Pancake Batter

• The next morning, prepare the ingredients. Heat butter in a glass measuring cup in the microwave for 20-30 seconds until melted.
• Using a colander, rinse and drain the fresh berries.
• In a medium bowl, mix together the sourdough sponge, large eggs, 1/4 cup melted butter, granulated sugar, baking soda, and salt. Stir to combine.
• Gently fold in blueberries, using a rubber spatula.

Cook the Pancakes

• Heat a griddle over medium-low heat to begin. You may need to decrease the heat as the pancakes cook, so they don’t brown too quickly. The griddle should sizzle when you splash a bit of water on it.
• At this point, spread a tablespoon or so of melted butter over the griddle before adding the batter. Alternately, you may spray the griddle with cooking spray, but butter makes the pancakes taste delicious.
• Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden brown on the other side. Repeat until remaining batter is used.
• Serve warm with syrup, eggs, bacon, and/or breakfast sausage links. Serves 6-8.