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.
In the morning the mix comes out of the fridge for about an hour before frying up the pancakes.
Then the all important bacon and maple syrup is added to serve.
Mmm pancakes. The banana works well with the bacon & maple syrup… but then again: what doesn’t go with bacon!?