Take 1 cup of sourdough starter just before feeding your starter.

Stir it in a bowl with the flour, sugar and buttermilk. Cover and allow to rest at room temperature 12 hours or in the fridge if longer.

When sponge is ready, whisk the eggs and oil together and add to the sponge.

Add the salt and the baking soda and stir to combine.

Melt a bit of butter in two 8-10" non stick pans over medium heat. Pour batter into each pan and swirl to spread it out a bit. Cook until you see bubbles uniformly on the top of the batter (about 4 minutes). Flip the pancake and cook another 2 minutes or so on the other side. Repeat with the remaining batter, melting more butter for the pan as needed. Keep the finished pancakes warm in a 250 degree oven while you cook remaining pancakes.

Serve warm with butter, maple syrup and/or jam.