Beat first 6 ingredients (only use 1 Tablespoon of molasses) in large bowl until smooth. Cover the bowl and leave overnight.
The next morning, stir in 1 tsp baking soda and another tbsp of molasses.
Cook on a greased pan - my cast iron frying pan does the best job with these pancakes. Cook until bubbles form on the top, then flip and cook on the other side.
If desired, save 1 cup of batter, stored in the fridge, to start the next batch of pancakes. The batter should keep up to 3 days in the fridge. I give mine a quick shake or stir daily to keep it from separating.
USING EXISTING STARTER INSTRUCTIONS
Beat first 5 ingredients into saved starter until smooth. Cover the bowl and leave overnight.
The next morning, stir in 1 tsp. baking soda.
Follow the steps above for cooking.