It wasn’t that the idea lacked appeal, it was just that I was busy baking cookies, muffins, scones and brownies. (Lest you begin worrying about my apparently gluttonous and sugary diet, I owned a café and bookshop at the time, and we offered a home delivery service while the shop was temporarily closed due to COVID-19).
Quite recently, I was gifted some sourdough starter, and it’s quickly become clear what all the bread-baking fuss was about. The friend who gave me the starter offered it with the suggestion that I try making pancakes, as they were second to none in her estimation. We often make pancakes on the weekends at my house, and I love the recipe I’ve honed over time—shared in this column a while back. Well, this recipe might just be better.
The main differences with the addition of the starter lie in the density of the cakes and in how well they hold up in the refrigerator as leftovers. The sourdough pancakes are thicker—not weighty, just more robust. And they are much better than the fluffy orginal recipe when it comes to reheating.
If you don’t happen to have a jar of sourdough starter bubbling about in the back of your fridge, you could omit and perhaps use buttermilk in lieu of regular milk to get that same hint of tang. Your end result will be lighter and may not stand up to reheating as well as the version with sourdough, but rest assured it will still be delicious.
Also, this recipe calls for one egg, and I know eggs are having a moment right now—in terms of expense and potential safety. I did not try a substitution, but I invite you to experiment: possible stand-ins for the egg could be applesauce or flax gel (made by mixing 1 Tbsp. ground flax into 3 Tbsp. water and allowing it to sit for 10 minutes to achieve a viscuous consistency).
Finally, if you are cooking for one or two, simply halve the recipe (but still use a whole egg) for a more reasonable quantity.
Banana Chip Sourdough Pancakes
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp...
Quite recently, I was gifted some sourdough starter, and it’s quickly become clear what all the bread-baking fuss was about. The friend who gave me the starter offered it with the suggestion that I try making pancakes, as they were second to none in her estimation. We often make pancakes on the weekends at my house, and I love the recipe I’ve honed over time—shared in this column a while back. Well, this recipe might just be better.
The main differences with the addition of the starter lie in the density of the cakes and in how well they hold up in the refrigerator as leftovers. The sourdough pancakes are thicker—not weighty, just more robust. And they are much better than the fluffy orginal recipe when it comes to reheating.
If you don’t happen to have a jar of sourdough starter bubbling about in the back of your fridge, you could omit and perhaps use buttermilk in lieu of regular milk to get that same hint of tang. Your end result will be lighter and may not stand up to reheating as well as the version with sourdough, but rest assured it will still be delicious.
Also, this recipe calls for one egg, and I know eggs are having a moment right now—in terms of expense and potential safety. I did not try a substitution, but I invite you to experiment: possible stand-ins for the egg could be applesauce or flax gel (made by mixing 1 Tbsp. ground flax into 3 Tbsp. water and allowing it to sit for 10 minutes to achieve a viscuous consistency).
Finally, if you are cooking for one or two, simply halve the recipe (but still use a whole egg) for a more reasonable quantity.
Banana Chip Sourdough Pancakes
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp...
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Island Ad-vantages (Digital) - 1 Issue, March 13, 2025