Sourdough Starter Pancakes with Blueberries & Brown Butter Bananas

Again, I am always trying to find new ways to use up the starter that is removed when feeding the mature starter, this was a bit of an experiment but work out beautifully. I was a bit worried that they wouldn't cook the entire way through as when making the larger starter pancakes the get lovely and crispy on the outside but are slightly moist in the middle. These however, with the addition of baking powder, plant based milk and a little more flour turned out like your usual fluffy pancakes.

The way I prepared these bananas is a great way to add flavour and texture to any porridge, pancake stack or smoothie bowl.

Add what ever chopped but or seeds you have in your pantry, drizzle with maple syrup if you like and finish with some salt (it makes all the difference!).

20 MINUTES. SERVES 2

INGREDIENTS

200g sourdough starter

100g flour

100ml plant based milk

1 tsp baking powder

1 tsp cinnamon

2 tbs caster sugar

neutral oil

1 banana

1 tbs plant based butter

50g frozen blueberries

1 tbs sugar

METHOD

1. Add the starter to a mixing jug with the flour, milk, baking powder, cinnamon and caster sugar. Mix well with a whisk, the batter will be quite thick.

2. Put a frying pan on medium low heat, allow it to get quite hot before adding any of the batter. Pour in a little bit of your neutral oil, I used sun flower and spread it around the pan.

3. Pour about 2 tbs worth of the batter to create a small pancake shape. Bubbles should start to appear on the surface of the pancake. Wait until the edges of the pancake look like they are cooked before flipping, the batter will still be a wet on the surface of the pancake before you flip.

4. Once flipped, allow cook on the opposite side for 2 to 3 minutes until fully cooked. Repeat with the remaining batter.

5. While making your pancakes, slice your banana into thick slices and put another frying pan on medium high. Add the plant based butter and banana slices and allow to sizzle and become slightly browned. Try not to move the banana around the pan, the longer it stays in direct contact with the pan the browner and crispier it will get. Flip after 2 minutes and fry on the other side. Remove from heat.

6. In a small saucepan add the blueberries and 1 tbs sugar with 1 tbs water. Cook down for 10-15 minutes until thick and glossy.

7. To plate, stack the pancakes. Arrange the banana slices and spoon over the blueberries. Sprinkle pumpkin and hemp seeds if you have them. Finish with a little bit of flakey salt.