The night before, in a large bowl, stir together the 1 cup (227g) unfed starter, flour, syrup, and buttermilk.

Cover and let rest on the counter for about 12 hours, or overnight.

In the morning, to make the batter: In a small bowl or mixing cup, beat together the eggs, and butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

To make waffles: Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.

To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

Serve pancakes or waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.