Who says camp pancakes can't be elevated? These tangy sourdough pancakes are a big step up from the pre-mixed iterations you'll find in the supermarket. Top them with pan-fried bananas and you've got a winning combination for campers of all ages and palates, or pair with our Breakfast Potatoes for a savoury side dish.
- 2 large ripe bananas –but not overripe!
- 1 tablespoon of butter
- 4 tablespoons of maple syrup
- Pinch of ground cinnamon
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.
- 2 cups unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed/discard
- 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
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.
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.