I'm posting this sourdough pancake recipe here so I won't forget it. Pictured is a sourdough pancake that will puff up a bit (rise), and this was achieved only after some experimentation. Puffed or not, they are always good, so don't worry.
You'll need sourdough starter, and there are plenty of ways to get it, including starting your own. Mine came from a friend in the park. Thank you Karen. This starter originated in Europe over 30 years ago, and Karen has kept it going ever since. The older the starter, the better (or, so I'm told).
I keep about a cup in the refrigerator, then the night before, in a separate bowl add about a cup of flour and a cup of warm water. Use equal parts. Stir. Cover with a tea-towel and allow to sit overnight on the counter. In the morning, stir, then draw off about a half-cup of your starter and return to the refrigerator for future use.
Use about two cups of starter (what's left in the bowl) for a decent feeding for two to four people. Stir in one egg. Add 2 Tbsp of olive oil, 1 Tbsp of sugar, and a dash of salt.
To help with getting the pancakes to rise, I added two Tbsp of milk.
Finally, you'll need 1 tsp of baking soda. Dissolve the baking soda in a Tbsp of warm water before throwing it in the mix, and do this as a last step.
If you want more protein, add another egg.
Fry them up on medium high temperature, and enjoy.