Put 300 g of unfed sourdough starter in a large bowl with 280 g of buttermilk; stir well and then add 90 g of all-purpose flour and 40 grams of whole-wheat flour, along with a tablespoon or so of toasted wheat germ and a tablespoon of brown sugar. Stir well, cover tightly with plastic, and let sit overnight. In the morning, beat one egg with 1/3 cup melted butter or oil and 1 teaspoon of vanilla. In a small bowl, stir together 1 teaspoon of baking soda, 2 teaspoons of white sugar, a pinch of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon each of ground nutmeg and allspice. Sprinkle the sugar and spice over the starter mixture; add the liquid ingredients and stir well to combine. Make your pancakes or waffles however usually do. We serve these with blueberries from my bushes, which I can in light syrup every summer, along with some good maple syrup.
So easy to do on a weekday morning; make the liquid ingredients, cover and refrigerate overnight; mix the sugar, spices, etc. the night before, too. This is adapted from the sourdough starter pancake recipe in the New York Times from a few weeks ago. It provides an excellent way to use up spent sourdough starter (what's left when you feed your starter to prepared it for using in bread). ;o)