Here is a recipe adapted from Joe Ortiz's Miners' Sourdough Pancakes
in "The Village Baker".
Assuming that you have a water-based starter, convert it into a milk starter:
1/4 cup refreshed, active starter
3/4 cup room temp milk
1 cup flour (white or whole wheat or percentages of both)
Mix and let stand for 8 to 12 hours. It should be a thick
batter. Do this the morning before the pancake breakfast.
Ortiz has a procedure for making a pure milk starter on page 33 but I
have found that the above conversion process works well enough.
That evening refresh the milk starter:
all of the milk starter
1/2 cup milk
1/2 cup flour
Mix and let stand (room temp) overnight
The next morning mix the batter:
all the above sponge
3 Tbs vegetable oil
2 Tbs sugar
1 egg
1/2 tsp salt
1/2 tsp baking soda (not baking powder)
Mix everything except the baking soda. Adjust to the desired
thickness with milk or flour.
The fermentation from the sourdough process should have produced
enough acid to work with the baking soda so you don't need baking
powder. However, the reaction is short-lived. I stir in the baking
soda just before pouring the batter onto the griddle. It usually
causes a big, bubbly reaction in the batter within 30 seconds. If
you think the batter is very vigorous without the soda, you could try
leaving it out.
Fermented sourdough pancakes have great flavor but a different
texture than ordinary pancakes, less cake-like and more bread-like,
like a soft english muffin.