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I keep my sourdough going in the refrigerator, periodically taking it out for an overnight feeding with a mix of 1/3 whole wheat flour and 2/3 water by weight, typically 60 grams of flour and 120 grams of water. Yeah, I'm lame and use tapwater, but it has worked for me so far.

This thin mixture is perfect for straight-from-the jar pancakes. I leave the sourdough on the counter overnight and make sure the mixture is well-stirred before starting.

• 250 grams of sourdough mix
• 1/2 teaspoon baking soda
• sugar to taste
• cinnamon if desired

Preheat a large, oiled nonstick griddle pan to medium-high heat. Pour the mix into a 2 cup (or larger) bowl. Stir in the baking soda with a rubber spatula and turn out the batter quickly onto the hot pan. When the bubbles on the top set, flip the cakes over. If you need to make two batches, cover the hot cakes with a clean dishtowel as the second batch cooks.

Makes 4 pancakes, 300 calories without added sugar.