In a large bowl, combine 1 cup sourdough starter, 2 cups warm water, and 2 1/2 cups flour. Mix thoroughly.

Cover the bowl and let it ferment in a warm spot (around 80°F) for 12 hours.

After fermentation, remove 1 cup of the mixture and return it to your starter in the refrigerator.

To the remaining batter, add 1 egg, 2 tablespoons (pancakes) or 4 tablespoons (waffles) cooking oil, and 1/4 cup milk. Stir to combine.

In a small bowl, mix 1 teaspoon salt, 1 teaspoon baking soda, and 2 tablespoons sugar. Fold into the batter gently.

Let the batter rest for 5 minutes.

For pancakes: heat a griddle slightly hotter than usual and drop batter by tablespoonfuls. Cook until golden on both sides.

For waffles: pour batter into a preheated waffle iron and cook according to manufacturer’s instructions.

Serve warm with your favorite toppings.