Sourdough Pancakes
with Sour Cream and Blueberry topping
Night before: remove starter from the refrigerator and either get it to room temperature or use warm water. Empty all of the starter into a large clean bowl and add: 1 - cup water, 1 1/2 - cup flour and 1 - teaspoon sugar. Mix well, cover with several folds of damp paper towel or a dish towel, to keep crust from forming, and leave overnight at room temperature. 
Next morning: take out 1 - cup of the replenished starter and put back in a well scalded container for refrigeration for use next time. To the rest of the starter add: 3+/- tablespoons sugar, 1/2 - teaspoon salt, 1/4- cup vegetable oil, 2 - eggs well beaten. IF the batter is too runny at this point add around 1/4 cup flour at a time and mix well. Check that it's mixed thoroughly then add 1/1/2 - teaspoon baking soda. Beat thoroughly with the beater to make sure all the soda is well blended. let it sit for 3-5 mins before you cook them.
Serving Instructions: As each cake comes off of the griddle, add a spoon size glob of sour cream rather than butter... on top of the very top cake in the stack spoon on blueberries and juice then sprinkle on some powdered sugar. Will serve 2 - 4 hungry folks. Enjoy em while their hot, Mmmm. good!