The best part of moving to Seattle from a domestic standpoint has been the change in my sourdough starter. I've been cooking with a starter I got from King Arthur 15 years ago; the thing about starters is that they gradually take on the characteristics of where you live. And now that I'm living near the Puget Sound and Lake Washington, I'm getting new wild yeasties to enliven my cooking. My pancakes and waffles have never been lighter! If you have starter, here is my favorite recipe; if you don't have starter, just ask! I don't know where I got this - it is on a piece of plain paper splattered with batter at this point...
Night before:
Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight. I put mine in the oven with the light on; it's the perfect temp. The next morning:
Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil. Whisk into the mixture from the night before, let stand for five minute and drop onto griddle. I love 'em with blueberries. Seriously, these are awesome, they'll spoil you from bisquick cakes for life.