Sourdough Banana Pancakes
Sourdough pancakes have always a big hit in our house regardless of the flavor of the pancake. The minute my siblings hear me get out of bed, they all rush down stairs to set the table and get ready for the day. Once the pancakes are done it is a big contest to see who can eat the most. These sourdough banana pancakes, that are surprisingly good, are no exception. These pancakes have a super fluffy texture with a tasty tangy slight banana flavor. It makes a perfect breakfast and is hard not to get addicted to them. If you are a busy mom and want to get an early start for breakfast these pancakes are for you. You can make them the night before, ferment them overnight, and cook them in the morning.
Note: If you feel uncomfortable leaving a mixture containing eggs out overnight, you can put it in the refrigerator instead.
Instructions:
Step 1:
The night before you plan to eat them,
Mix the dry ingredients in a large bowl.
In an additional small bowl mix together the wet ingredients.
Fold the combined wet ingredients into the large bowl containing dry ingredients.
Cover with cling wrap and ferment overnight on the counter.
Step 2:
In the morning,
Heat pans, I use a cast iron, over medium heat.
Coat the heated pan with butter or coconut oil.
Place spoonfuls of batter onto the heated pan to the desired size.
Cook until all the bobbles have popped and no more are forming. Flip and cook until golden on the other side.
Sourdough Banana Pancakes
Equipment
- Cast Iron Pan
Ingredients
- 2 Cups flour unbleached white
- 2 Tbsp baking powder
- 1/2 tsp sea salt
- 1 banana smashed
- 2 eggs
- 1/2 Cup sourdough starter active or discard
- 1 Tbsp olive oil
- 2 Cups milk
- 2 Tbsp flax seed (optional)
- 2 Tbsp sour cream
Instructions
- Mix together the dry ingredients in a large bowl. In a small bowl mix together the wet ingredients.
- Fold the wet ingredients into the dry until well combined.
- Cover with cling wrap and ferment overnight.
- The next morning: heat a large pan, I used cast iron, over medium heat. Oil it once heated, I used coconut oil. Dollop spoonfuls of pancake batter onto the hot pan to the desired size.
- Cook until all bobbles have popped and no more are forming.
- Flip and cook until golden on the other side.
- Stack on a plate and top with butter, maple syrup, and/or banana slices.