Sourdough Pancakes with Caramelised Bananas


Crisp, feathery light, and with a delightful, mild tang, these sourdough pancakes make the perfect companion to lazy mornings. They are sublime when paired with golden-caramelised bananas, a drizzle of maple syrup and a mug of freshly brewed coffee. 


  1. 1 eggs
  2. 120 g whole milk
  3. 1 teaspoon vanilla extract
  4. 125 g sourdough starter
  5. 90 g flour
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 20 g sugar
  9. 2 tablespoons melted butter
  10. 1/4 teaspoon salt
  11. 1 banana, cut into slices
  12. 1 tablespoon brown sugar


  1. In a large mixing bowl, beat the eggs. Whisk in the milk, sourdough starter and vanilla.
  2. Stir in flour, baking soda, baking powder, salt and sugar. Mix until well combined.
  3. Leave the batter to ferment for a minimum of 30 minutes.
  4. Lightly grease a pan and drop the batter using a cup measure. This ensures equal sized pancakes.
  5. Cook until bubbles start to appear on the surface. Flip and cook until both sides are golden-brown.
  6. To make the caramelised bananas, add butter to a hot pan. Once it starts bubbling, add in the brown sugar. Let cook for a few seconds and then place the banana slices on top. Flip and cook other side. They shouldn’t take more than 30 seconds to cook.
  7. Place bananas on top of pancakes and drizzle with maple syrup and cream.