Set sponge as directed in the recipe Sour Dough Starter II (Sponge Batter), making it slightly thicker and let stand overnight. The next morning remove 1/2 cup starter to keep in a jar in the fridge for your next use.
To the remaining sponge, add the eggs and dry ingredients and mix well. Add the melted shortening just before baking. Cook pancakes in a nonstick pan on the stove and waffles according to waffle iron directions.
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