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Banana Mulberry Sourdough Pancakes
What Are Mulberries?
There are three principle varieties of the mulberry, black, red and white. The black, really purplish-black variety is commonly found in Europe, the red in the eastern and southern United States and the white in Asia. Mulberries look somewhat like blackberries in size and shape. When fully ripe, mulberries are sweet-sour but bland. Unripe berries are very sour. Mulberries aren’t commercially grown in the United States but grow wild from Massachusetts to the Gulf states and as far west as Nebraska. They can be eaten raw or used to make jams, jellies, desserts, pancakes, baked goods and wine.
A delicious pancake made with mashed bananas, mulberries and sourdough starter.
- 1/2 cup sourdough starter
- 1 1/4 cups flour
- 1/2 cup milk, (2 or 4 tablespoons more for a thinner pancake)
- 1/2 cup mashed banana
- 1 tablespoon oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup to 1 cup fresh or frozen mulberries or berries of your choice
Combine the starter, flour, mashed bananas, and 1/2 cup milk. Cover and let rest 30 minutes in a warm place. Add the oil, baking soda, salt and egg. Stir until combined.
Heat a griddle to 350º Grease lightly with oil.
Pour desired amount of batter on hot surface. Sprinkle surface with mulberries or desired berries. Flip each pancake over when surface bubbles and the edges are slightly dry.
Cook until golden brown.
Serve with maple syrup or berry syrup.
Sun Dried Tomato Mushroom Omelette is a super recipe to make for all those non-pancake eaters in your house.