Step 1

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.

Step 2

Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.

Step 3

Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.

Step 4

Fold in the diced banana.

Step 5

Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.

Step 6

Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.

Step 7

Serve warm with maple syrup or sugar and lemon juice.