Long fermented fluffy sourdough pancakes.
Combine starter, water, and flour. Stir to mix thoroughly. Cover with plastic wrap overnight or at least 2 hours.
After the mixture has rested add in the sugar, salt, baking powder, oil/butter, and egg yolks. Mix well and set aside.
Preheat a griddle or cast iron skillet. If using a cast iron skillet keep it on low heat to avoid burning the pancakes.
In a separate bowl beat the egg whites until they form stiff peaks.
Add the dissolved baking soda and the egg whites to the batter and fold gently until just combined.
Pour ~1/4 cup of batter for each pancake onto a greased griddle or cast iron skillet. Flip once the tops start to form bubbles on the surface. Remove once the pancakes are cooked through. Recipe makes 10-12 pancakes.