peasprout spouts

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Saturday, November 19

Sourdough Banana Pecan Pancakes...
tried and true. so why not repeat it with a little flourish? i halved the recipe, so that it served two. I used 1/2 cup of starter and added a 1/2 cup of whole wheat flour. the rest I kept the same. We crumbled some pecans into the batter, but essentially it's all the same. The pancakes stood up beautifully, and next time I think I'll try add equal parts of whole wheat and all purpose flour. a lighter pancakes, though less wholesome.

the pantry lacked any true Vermont maple syrup, so we simply topped it with a generous sprinkling of cinnamon, powdered sugar, and a dollop of natural crunchy peanut butter. YUM. Posted by Picasa


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