In a medium mixing bowl, whisk together all of the ingredients for the sponge. Cover and set it in your fridge overnight, or up to 24 hours.

To finish the pancake batter, add the eggs, melted butter, baking soda, and salt to the sponge and mix thoroughly. To cook the pancakes, heat a pan or griddle over medium heat until it’s hot but not scorching. Grease it (I like to add a bit of butter to the pan), then spoon 1/4-1/3 cup of the batter onto the pan, leaving enough space between the pancakes to prevent them from running together.

Cook the pancake for a minute or two, or until bubbles are forming on the top and the edges are beginning to look cooked, then flip it with a spatula. Cook the other side for a couple of minutes, or until golden brown, then remove it to a plate. Repeat the cooking/flipping process until you’ve used all of the batter.