You can mix these pancakes up in minutes, refrigerate the batter overnight, and cook the pancakes the next morning. The pancakes are light and have a nice sourdough tang in addition to the slightly sweet pineapple and banana flavors. I use white whole-wheat flour to make the batter, which means the pancakes have a substantial amount of fiber and nutrition in them. They also taste good, with a slight nutty flavor from the flour. I don't use any sugar in the pancakes. The pineapple and banana add enough sweetness for us. I also don't use baking powder, as my starter is quite robust. If you're starter/discard is weak, if you'd like, you can add 1 1/2 teaspoons of baking powder to the batter in the morning for fluffier pancakes. I like the pancakes with a little almond butter smeared on (and sometimes with banana slices, too), and my husband likes them with maple syrup. Either way is good, and left over pancakes warm well in the toaster or air fryer later in the week. Enjoy!
Overnight Sourdough Pineapple-Banana Pancakes -- Serves 4
1 cup of sourdough starter/discard
2 tablespoons of canola oil
1 cup of crushed pineapple in juice (juice included)
1/2 cup of milk
1 large egg
1/2 teaspoon of ground allspice
1 medium mashed banana (about 1/2 cup)
1 cup of white whole-wheat flour
1/2 teaspoon of salt
In a large bowl mix together well the starter/discard, oil, pineapple, milk, egg, and banana. Add the flour, allspice, and salt and mix them into the wet ingredients well. Cover the bowl and let the batter sit out at room temperature for an hour or so, if possible (if not, just refrigerate the batter). Refrigerate the dough overnight. Take the batter out of the refrigerator. I sometimes let the batter sit at room temperature in the morning for an hour or so while I go for a walk. The batter may rise a bit during the hour--that's fine. Stir the batter well. Heat a non-stick pan over medium heat and brush or spritz the pan with a little canola oil. When the pan is hot, add a little batter to the pan to make whatever size pancakes you'd like. I usually make 3-4 inch roundish pancakes, using about 3-4 tablespoons of batter per pancake. You can spread the batter out a bit with the back of a spoon or spatula to get the shape you want. Let the pancakes cook for 3-5 minutes until the edges are firm and the surface of the pancakes takes on a matte look (you'll see bubbles on top, too). Flip the pancakes and cook them on the second side for 3-4 minutes or until done. Repeat the cooking process with the remaining batter.
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