Rye Sourdough Banana Pancakes

For a change from our regular weekend waffles I’m trying pancakes this week. As we’ve got some bananas going over-ripe I’m going with these sourdough banana pancakes, adjusted a bit. Well quite a lot really. Adjusted for my wet rye starter, to use an extra banana, removing the sugar due to the extra over-ripe banana, to adjust from 14 pancakes to nearer eight, and to remove the bicarbonate of (baking) soda because I’m making this a day ahead and any bicarb action will be long done by then.

  • 125g buttermilk
  • 100g wholemeal plain flour
  • 150g 200% hydration rye sourdough starter
  • 1 Tbsp vegetable oil
  • 1 large egg
  • 1/2 tsp salt
  • 2 bananas, mashed

That all gets mixed together and popped in the fridge overnight.

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In the morning the mix comes out of the fridge for about an hour before frying up the pancakes.

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Then the all important bacon and maple syrup is added to serve.

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Mmm pancakes. The banana works well with the bacon & maple syrup… but then again: what doesn’t go with bacon!?

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