Banana Maple Sourdough Pikelets

Banana Maple Sourdough Pikelets|Nourish Food Life

If you have ever dabbled in making sourdough bread, you’ll know that there can be quite a bit of waste keeping your starter alive. The live yeasts in the starter need to be fed regularly to be kept at their bubbly, active best, which in my kitchen involves making a mixture with one third of the original starter (by weight), adding an equal weight of flour, and an equal weight of water. When I’ve got my sourdough groove on, I usually keep a starter of about 450 grams, so each time I feed it, I discard 300 grams. What a waste!!!

So while I was standing at my kitchen bench with my starter freshly fed and pondering what to do with the excess, I noticed some overripe bananas in the fruit bowl and these little pikelets were born. They are slightly tangy, slighty sweet and have a lovely silky, crepe-like texture, which is quite different to your average pikelet. You can dress them up with butter or cream and maple syrup, or pop them as they are into the lunchbox to eat cold.

If you’ve never made sourdough bread before, you can head over here to find out how. It might all look a bit daunting, but you can always dip your toes into the water by making your own starter. If you have kids looking for a school-holiday project they’ll love to get involved. You’ll experience the wonders of cultivating wild yeasts firsthand, and more importantly, you’ll have some leftovers to use for these yummy pikelets.

Banana Maple Sourdough Pikelets

  • 300 g sourdough starter
  • 2 large ripe bananas
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 tbsp maple syrup
  • Butter or coconut oil for frying

Mash the bananas in a medium-sized bowl, then stir through the sourdough, vanilla and maple syrup. Mix thoroughly until well combined.

Heat a frying pan over a medium heat. Melt a dob of butter or oil and then carefully place dessert-spoonfuls of the pikelet mixture around the pan.

Allow the pikelets to cook until bubbles appear and they are golden brown on the bottom. Gently flip and cook the other side.

Repeat with the remaining batter, wiping the pan clean with paper towel and adding more butter/oil as needed. Adjust the heat down if you notice them cooking too quickly – you want them golden brown and cooked through.

Serve at once, or pop into the fridge to serve later.


2 thoughts on “Banana Maple Sourdough Pikelets

  1. Chez @ Chez Moi

    I am a bit late to the fermentation party but I now have water kefir under my belt and my first batch of kombucha brewing as I type. I am actually considering sourdough now too, so this post is inspiring. I would hate wasting all that starter too.


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