Banana Mulberry Sourdough Pancakes

Banana Mulberry Sourdough Pancakes are super delicious. Pancakes made with sourdough have a nice tang and the bananas give the pancakes super flavor. If you don’t have or can’t find mulberries, you can substitute blackberries. Serve with maple syrup or make homemade mulberry-ginger syrup. Another option is to serve the pancakes with butter honey. Simple take softened butter and stir in a few tablespoons of honey.

banana mulberry
banana mulberry

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 and do need the addition of sugar.

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. If you are lucky enough (like me) that knows someone with Mulberry trees in their yard, get out there and get yourself some. If not, check out Pick Your Own

Banana Mulberry Sourdough Pancakes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
A delicious pancake made with mashed bananas, mulberries and sourdough starter.
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Ingredients

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1g, Calories: 274kcal, Carbohydrates: 46g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 56mg, Sodium: 601mg, Potassium: 241mg, Fiber: 2g, Sugar: 7g, Vitamin A: 145IU, Vitamin C: 8.9mg, Calcium: 55mg, Iron: 2.5mg
Course: Breakfast, Pancake
Cuisine: All-American
Author: Lynn / Turnips 2 Tangerines
Keyword: Banana, mulberry, pancakes, sourdough starter
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Sun Dried Tomato Mushroom Omelette is a super recipe to make for all those non-pancake eaters in your house.

 

banana mulberry
Recipe Note:
If if you have access to mulberries you’ll also want to make Mulberry Ginger Syrup and Mulberry Rhubarb Liqueur. Both are so good!