01 -
In a medium bowl, whisk together the sourdough starter, milk, beaten egg (or flax egg), oil or melted butter, maple syrup, and vanilla extract until smooth.
02 -
In a separate small bowl, thoroughly combine the flour, baking powder, baking soda, and salt.
03 -
Gently add the dry mixture to the wet ingredients, whisking until just incorporated. If the batter is too thick, gradually add more milk to achieve a thick yet pourable consistency. Allow batter to rest for 15 minutes.
04 -
Heat a dry skillet or griddle over medium-low heat until hot. Lightly coat the surface with oil, melted butter, or a mixture of both.
05 -
Ladle approximately 120 ml (½ cup) of batter onto the skillet to form a 15 cm pancake. Cook until golden on the underside and small bubbles form on the surface, then flip. Continue cooking until the center puffs and the pancake is cooked through. Adjust heat as necessary to avoid burning.
06 -
Transfer cooked pancakes to a preheated oven or cover with foil to keep warm. Repeat with remaining batter to yield six pancakes.
07 -
Melt butter in the skillet over medium heat. Add pecans and a pinch of salt, sautéing for 3–4 minutes until toasted. Move pecans to one side and add banana slices. Sear each side for 2–3 minutes or until golden. Pour maple syrup over bananas and pecans, gently stir, then remove the skillet from heat.
08 -
Arrange pancakes on plates and drizzle with maple syrup or banana pecan topping if desired.