For this year's St. Patrick's Day soda bread, I used an outrageously expensive quart of buttermilk ($4.99). I had at least two cups of it left a few days later and didn't want to waste it. I also happened to have set aside a bowl of sourdough sponge two days ago, and it was nice and bubbly. I found the following recipe on Cooks.com, and we adapted it to make a pancake recipe that's an absolute keeper.
Sourdough Buttermilk Cornmeal Pancakes
1 c. flour
1 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
1 1/3 c. buttermilk
1 c. Sourdough Starter (at room temp.)
1 egg, beaten
2 tbsp. vegetable oil
Combine first 6 ingredients in a non-metal bowl; stir well. Add buttermilk, Sourdough Starter and egg; beat just until large lumps disappear. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
For these, I don't think I would combine them with fruit. Just too much going on.