There is something in the air here in San Francisco that makes the best sourdough, but you can make a wonderful sourdough where ever you are, and the starter makes fantastic and light as air sourdough pancakes. I like to add bananas to mine!
1 cup sourdough starter
2 Tbl oil (a plain oil, I use grapeseed)
1 egg, beaten – or a ripe banana, mashed into a purée*
2 Tbl sugar
3/4 cup flour
1 t baking soda
1/4 tsp. salt
1/2 – 1 cup milk, as needed
Preheat a griddle over medium heat.
Mix one cup of sourdough starter with the oil and stir well. Add beaten egg* (or banana purée) and sugar and mix well. Then add flour.
In a separate bowl combine baking soda with salt in a small amount of the milk and quickly stir into the batter. The batter will begin to foam and rise in the bowl.
Let the batter stand while bacon or sausage is cooked (7-10 minutes). Stir the batter, add more of the milk if it is too thick for your preference, and bake on a hot griddle until the center has many bubbles and the sides of the pancake are slightly dry. Flip and cook until golden brown on the second side.
Serve with lots of butter and maple syrup.
Note: *You can omit the egg and use a mashed ripe banana! I do this because of my egg allergy, but it also makes the pancakes taste fantastic.
I also like to add thinly cut banana slices to the pancakes. Spoon out the pancake batter onto the griddle, then add 3-4 thin slices of banana to each pancake, then using the back of the spoon, cover the banana slices with a bit more batter. Flip as usual and cook until golden brown.
- add blueberries, blackberries or strawberries
- add bananas cooked in Bananas Foster sauce
- add chopped nuts, pecans and walnuts are my favorite, or use pine nuts!