It’s Mother’s day in the UK on Sunday, how about serving this up as an indulgent breakfast treat?
Following my discovery that I don’t like sourdough bread, I’ve been looking for ways to use up the sourdough starter I have left over. My scones were a success, next in line were pancakes!
I had some bananas that were past their best, so I thought I’d kill two birds with one stone and use those up too.
The resulting pancakes were fluffy and light, plus the two bananas in this recipe makes it at least a tiny bit healthy…….
The salted caramel sauce is surprisingly quick and easy to whip up (I’m trying not to use this an excuse to pour on everything now) and the hint of salt lifts the sauce just enough so that your mouth doesn’t feel like it’s drowning in a pool of sticky, sweet devilishness. I got the recipe for the caramel sauce from http://www.nigella.com.
Of course, you don’t have to use sourdough starter to make these. If you’re not using the sourdough starter, then it’s simply a case of using a bit more milk and flour and a bit less baking powder. The recipe below covers both versions (and the non-sourdough ones taste just as good).
Sourdough Banana Pancakes with Salted Caramel Sauce:
|Sourdough Version||Non-Sourdough Version|
Salted Caramel Sauce:
- 75g Unsalted butter
- 50g light brown sugar
- 50g caster sugar
- 50g golden syrup
- 125ml double cream
- 1/2 tsp salt flakes (table salt isn’t recommended, but if you’ve got nothing else in, then make it 1/4 tsp table salt)
- Make the salted caramel sauce first by adding the butter, sugars and syrup to a pan. Bring to a gentle bubble and simmer for 3 mins, swirling the pan every minute or so (it will probably look a bit ‘bitty’ but that will go away when you add the cream). Pour in the cream and stir – you should see it coming together as a smooth sauce now. Then sprinkle in most of the salt. Carefully have a taste and add more salt if needed. Turn the heat off. You can heat though again for a minute once the pancakes are ready.
- Pancakes next: In a large bowl place the Sourdough starter (if using), flour, sugar, baking powder, vanilla extract, salt and the egg. Start to mix slowly with a balloon whisk or fork whilst slowly adding in the milk. Once all the milk is added, drop in the mashed bananas and give it a quick stir. You should end up with quite a thick pancake batter. Don’t overmix, it’s fine if it’s a bit lumpy.
- Heat a large non-stick frying pan and add the vegetable oil. Wipe it around the pan with a bit of kitchen roll (that should be all you need for the whole batch). Ladle blobs (about the diameter of a crumpet) of the pancake mix into the pan and cook on a medium heat until lots of bubbles rise to the top of the pancakes. Turn the pancakes over and cook for another minute or so. I usually do four at a time and then keep them warm in a really low oven whilst the rest are cooking. They should look like this before you turn them over:
- Serve the pancakes in stacks of 3 or 4 with a few slices of banana on top, then drizzle with the salted caramel sauce.
**Tip** In the unlikely event that you have any mixture leftover, make the pancakes anyway, and freeze them (with a bit of greaseproof paper or baking parchment in between to stop them sticking together). The pancakes can then be partially defrosted (5 or 10 minutes out of the freezer should do it), reheated in the toaster and spread with a bit of butter.