The night before:

1. Mix the flour, warm water, and starter into a large mixing bowl bowl. Loosely cover with a lid or plastic wrap and allow to sit overnight (this is your levain).

In the morning:

1. In a medium bowl, mix the egg, milk, baking soda, salt, sugar, and vegetable oil until combined.
2. Whisk this into the sourdough levain you made last night.
3. Allow to stand for five minutes undisturbed while you heat your skillets or griddle to medium heat.
4. Drop onto a hot griddle or cast iron skillet (1/3 cup works awesome) and cook until bubbles have formed one the top and the bottom is golden.
5. Flip and cook until both sides are golden.
6. This recipe makes about 28 1/3 cup pancakes.
7. Enjoy with butter and maple syrup, or the toppings of your choice!