In a large mixing bowl, beat eggs.
In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add sourdough starter to mixture and beat with wooden spoon. Do not beat too long.
Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
Note: Never place the starter in a container with a tightly closing lid. The pressure from the gases could cause the container to explode. It is best kept in a bowl covered with plastic wrap.
Recipe courtesy of Gary McDowell