Fresh mangoes, sweet bananas and whole wheat wild yeast sourdough starter combine to make these whole wheat pancakes tender, fluffy and can’t-stop-eating-’em good. Why, we don’t even need syrup with these, they’re so sweet and light!
When I first cultivated my wild yeast sourdough starter, I had a difficult time thinking up ways to use the excess starter. You know what I mean, right? Before you feed the starter, you have to discard most of it. Or use it. That’s why we call the excess starter “sourdough discards.” Tasty sourdough pancakes turned out to be one of the easiest ways to use those discards. But it took a little experimenting.
Early on, I made this sourdough pancake recipe with poorly fed sourdough discards. They came out rather flat and tasted okay. Just okay. Nothing spectacular. Once I had my starter routine down pat, though, I learned how to plan for using freshly fed starter in my pancakes. This recipe grew from there. Did we see a difference? The unequivocal answer: Yes! So good! Here’s how it works.
Mixing the overnight batter
If you’re just learning to work with sourdough starter, you may find this section helpful. If you’re an old hand, scroll right on down to the recipe and get started!
Measuring half a cup of starter into a small mixing bowl, add one cup organic whole wheat flour and one cup local, organic Jersey milk. It is so good! If you can get Jersey milk from a small, local dairy, do! It’s worth the extra cost.
After combining the three ingredients, loosely fit a lid on the bowl, so the yeasts can burp out some of their gases, and pop it into a cold oven. Turn the oven light on for a bit of warmth and let the poolish rest for ten to twelve hours.
Btw, I adapted this recipe by Roseo of Food.com, using 100 percent whole wheat flour, but I encourage you to take a look at her version. She uses half whole wheat and half “any other” whole grain. She mentions rice flour, quinoa, barley and spelt as good alternatives.
Pancakes tomorrow! What could be easier than adding a few ingredients and pouring the batter over a hot skillet?
Peel and thinly chop the mangoes and bananas. Heat the griddle over medium flames, sprinkle a little grape seed oil to prevent the pancakes sticking, and drop banana-mango rosettes onto the hot surface so they can caramelize a bit while you stir the egg, oil, salt and baking soda into the sourdough batter.
You can’t really see it here, but the overnight sourdough mixture is totally light and fluffy, like the softest, airiest sponge.
I don’t bother flipping the bananas and mangoes before adding the batter. Using a small ladle, I pour about one-third cup of the batter over each fruity rosette. My pancakes look pretty funky! But they puff up nicely and little gas bubbles pop all over their surfaces.
Flip ’em over, and boy do they look scrumptious. Here’s the recipe.
Whole wheat banana mango pancakes with wild yeast sourdough starter
These pancakes taste every bit as light and fluffy as they look. With the sweet fruit, we don’t need syrup. I top mine with a smear of butter, for the taste, and nothing more. High yum factor!
- 1/2 C Active sourdough starter or sourdough starter “discards”
- 1 C Organic whole wheat flour
- 1 C Organic milk
- 1 Fair Trade organic banana, sliced in thin rounds
- 1 Fair Trade organic mango, peeled, pitted and cubed
- 1 Egg, lightly beaten
- 2 T Grape seed oil, plus a little more for the griddle
- 1/2 t Sea salt
- 1/2 t Baking soda
- The night before, whisk together the active starter, flour and milk. Cover and set to rise overnight until doubled, up to twelve hours. If your house is cold, set it in the oven and turn the oven light on. Do not let the sponge go so long it starts to collapse.
- In the morning, clean and prepare the fruit and heat the griddle over medium flame.
- Lay the fruit on the griddle in pancake sized rosettes, with space between for turning.
- While the fruits caramelize on one side, quickly add the beaten egg, oil, salt and soda to the batter.
- Ladle about one-third cup batter over each fruity rosette. Let them stay in rustic, rosette shapes, or if you prefer, use the bottom of your ladle to help the batter into more round pancake shapes.
- When bubbles form around the outside, and begin to develop in the middle, flip the pancakes and cook for a couple of minutes more on that side.
Serve immediately with mugs of hot coffee or steaming hot lattes.
This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.
What’s your favorite pancake? Do you like them with fruit baked right in? Or do you prefer a more traditional stack, slathered with butter and dripping with syrup?
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Dear Reader: If you think you’ve seen this recipe before, you may well have. In July 2014, as a writer on the now-defunct site Squidoo, I first published this recipe under the user name graceonline, where it was featured shortly thereafter as Lens of the Day, Squidoo’s highest honor.. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo. I opted to have my Squidoo pages, including this recipe, transferred to the new site. Now, in February 2016, I’ve brought it home–to The Sourdough Journals here on YayYay’s Kitchen.