Put the sourdough into a bowl and melt it with 3/4 of the water, add the flour, agave syrup and salt. Mix with a whisk to obtain a smooth dough, add the remaining water if it's too thick but take care not to make it runny.
Close the bowl with food wrap and let the pancake batter rest at room temperature for 2 to 3 hours, or refrigerate up to 12 hours (this way you can prepare the batter in the evening and cook your pancakes the morning after).
When you are ready to cook the pancakes, lightly grease a non-stick pan and let it heat over medium heat. Form each pancake using 2 tablespoons of batter, cook over gentle heat and turn when bubbles will form.
Cook the pancakes on the other side for 2-3 minutes, until golden. Serve with your favorite topping.
* My fluffy vegan pancakes can be prepared with baking powder instead of sourdough, just add 1 tsp of baking powder to your pancake batter and cook immediately.