Sourdough Pancakes

• Live sourdough starter
• 2 1/2 cups lukewarm water (90 to 100F)
• 3 3/4 cups all-purpose flour
• 3 3/4 cups Primary Batter
• 2 1/2 cups sour cream
• 2 1/2 cups all-purpose flour
• 5 extra-large eggs
• 1/4 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes
• 1 tablespoon kosher salt

1. Make the Primary Batter: Warm a very large bowl by filling it with hot water.
2. Empty it out (a cold bowl can retard the leavening).
3. Remove the sourdough starter crock from the refrigerator and stir it well.
4. Measure out 2 1/2 cups.
5. Return the remaining starter to the refrigerator.
6. Combine the warm water and starter in the warm bowl and stir until well mixed.
7. Using a whisk or a mixer set at medium-low speed, add the flour slowly, beating continually for 4 to 5 minutes, or until the mixture is smooth and lump-free.
8. Cover the bowl with plastic wrap and place it in a warm, draft-free area for proofing.
9. Proof the batter for 8 or up to 12 hours (see below).
10. During the proofing period, a crust or a liquid may form on the top of the batter.
11. If this happens, just stir it back down into the batter.
12. At the end of the proofing period, stir the batter thoroughly.
13. Take out 2 1/2 cups and return it to the starter container (this feeds your starter).
14. Stir the starter in the container thoroughly and refrigerate it.
15. Make the pancakes: Place the 3 3/4 cups of Primary Batter into a large warm bowl.
16. Stir in the sour cream.
17. Using a whisk or a mixer set on medium speed, beat in 1 1/4 cups of the flour.
18. Using a whisk or a mixer set on medium speed, beat the eggs in a separate bowl for 2 minutes, or until frothy.
19. Stir the eggs into the batter.
20. Stir in the sugar, butter, and salt; then stir in the remaining 1 1/4 cups flour.
21. Dont worry if the batter looks a little lumpy.
22. Cover the bowl with plastic wrap and set it aside for 30 minutes.
23. Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
24. Lightly butter the griddle.
25. Using a ladle, form pancakes on the griddle using about 1/3 cup batter for each pancake.
26. Cook the pancakes for 3 minutes, or until the edges begin to look set and the top has a few bubbles.
27. The bottom should be golden brown.
28. Flip the pancakes with a spatula and cook for 1 1/2 to 2 minutes, or until golden brown on the other side.
29. Brush the finished pancakes with a little melted butter before serving.
30. The proofing period will be for 8 to 12 hours, depending on how active your starter is when taken from the refrigerator.
31. The Primary Batter is ready when it is foamy and full of large bubbles.
32. You can use it immediately or within the next 8 to 12 hours.
33. If your batter has many tiny bubbles in it, it has reached the proper state.
34. If few or no bubbles are present during the 8 to 12 hours after proofing, your starter is not acting properly and you should determine the reason for this before continuing with the recipe.
35. The most likely reason your starter is not working is because it is dead.
36. You will need to get new starter.
37. To keep your starter alive (it is a living organism), you need to feed it once a week.
38. By removing a little starter and adding back an equal amount of flour and water, your starter will thrive for a long, long time.

starter, water, flour, batter, sour cream, flour, eggs, sugar, unsalted butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/sourdough-pancakes-381807 (may not work)