Sourdough Banana Pancakes
Amazingly fluffy American style pancakes made with sourdough starter and bananas.
Equipment
- Large mixing bowl
- Whisk
- Measuring jug or medium sized mixing bowl
- Frying pan
- 1/4 cup measure
- Spatula for pancake flipping
Ingredients
- 315 grams plain flour
- 45 grams caster sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 bananas mashed
- 200 grams sourdough starter
- 200 grams buttermilk
- 2 whole eggs
- 60 grams melted butter
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, add the flour, sugar, salt and baking soda.
- In the measuring jug or medium sized bowl, add the bananas. Mash them well with a whisk/masher until mostly pureed.
- Add the sourdough starter, buttermilk, eggs, melted butter and vanilla. Whisk well until combined.
- Add liquids to dry ingredients and whisk again until just barely combined. You may have some lumps left and this is fine.
- Heat up a frying pan on medium. Spray with cooking spray or put a teaspoon of oil in the pan. Make sure the pan is hot before you start to spoon the pancake batter on.
- I used a 1/4 cup measure to measure my pancakes but if you prefer larger ones I would recommend a 1/3 or 1/2 cup. I also only cooked two at a time in my pan. If you go smaller, you could fit 3, if you go larger you can probably only fit one.
- Cook until they start to form air bubbles on top (about 2-3 minutes). Flip and cook for another 1-2 minutes until they have risen slightly and both sides are a nice light golden brown colour.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.