Starter:
1/2 env active dry yeast
1 1/2 Tbs lukewarm water
2 cups buttermilk or sour milk
1 cup flour
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1/2 cup starter
2 cups flour
2 cups buttermilk
2 eggs
3 Tbs butter, melted
3 Tbs sugar
1 1/2 tsp baking soda
1 tsp salt
Starter:
Soften yeast in water for 5 minutes. Add buttermilk and flour. Let stand at room temperature overnight. Refrigerate for up to 3 weeks.
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Night before:
mix starter, flour, and buttermilk and let sit covered at room temperature.
In the morning, mix in the remaining ingredients.
Cook on lightly greased griddle.