Skip to content

Sourdough Pancakes with Fried Bananas

Written by: Savanna Frimoth

July 5th , 2021

 

Who says camp pancakes can't be elevated? These tangy sourdough pancakes are a big step up from your just-add-water mix in the back of your cupboard. Top them with pan-fried bananas, and you've got a winning combination for campers of all ages and palates. Pair with Breakfast Potatoes for a savory side dish.

Fried Bananas  

 

Ingredients:  


  • 2 large ripe bananas –but not overripe!  
  • 1 tablespoon of butter  
  • 4 tablespoons of maple syrup  
  • Pinch of ground cinnamon  

Method


Add the butter, syrup, and ground cinnamon to a frying pan over medium heat.  Heat the mixture until it bubbles. While the mixture is heating, slice the bananas into half-inch chunks or slice them in half horizontally, then halve again. Add the bananas to the pan and arrange them in a single layer. Fry until golden brown and flip using tongs. Remove when both sides are evenly fried and serve hot.  

Recipe credit 

Sourdough Pancakes   


Ingredients:  


Overnight sponge 

  • 2 cups unbleached All-Purpose Flour 
  • 2 tablespoons sugar 
  • 2 cups buttermilk 
  • 1 cup sourdough starter, unfed/discard 

Pancake Batter 

  • All of the overnight sponge 
  • 2 large eggs 
  • 1/4 cup vegetable oil or 4 tablespoons butter, melted 
  • 3/4 teaspoon salt 
  • 1 teaspoon baking soda 
  •  

    Method


    Overnight Sponge 


    Stir the refrigerated sourdough starter and remove 1 cup. In a large bowl, stir together the 1 cup of unfed starter with flour, sugar, and buttermilk. Cover the mixture and allow it to rest at room temperature (about 65°F to 70°F) for about 12 hours or overnight.

    Pancake Batter 


    Mix the eggs and butter together in a bowl. Add the mixture to the overnight sponge, stirring to combine. Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit. Use ¼ cup of batter per pancake. Add the batter to a lightly oiled frying pan, and flip when bubbles form and begin to pop. Cook until golden brown and serve immediately.  

    Recipe credit