Making pancakes from a store bought mix is usually pretty simple. However, start making them from scratch and so many new variables will present themselves. Getting the desired texture and flavour becomes a little more tricky and only practice and experience will make a pancake maker a pancake master.

The following recipe is to be used as a set of guidelines for making sourdough pancakes. Experiment and see what adding more of this and less of that do to the results. It makes about 4 small/medium size pancakes, enough for 1.5 people in my mind.

Ingredients:
1/2 old banana (Should be mostly brown/black)
1 cup of mother (that's sourdough starter for those of you rookie bakers)
1 chicken egg
2 teaspoons vanilla
1 tablespoon sugar
1 pinch of salt
1 tablespoon oil
1 teaspoon baking soda

Procedure:
Mix it all together and cook it in a frying pan. I set the half banana in a large bowl and mash it till it looks like baby food. Then I add the starter, egg, vanilla, sugar, salt and oil. Combine. Feel free to use your hands, but it also fine if you prefer a spoon, spatula, whisk, electric kitchen appliance, or whatever. Once it is combined, stop stirring. Most pancake bakers I know say "don't over mix." Why? I dunno. Also note, sugar is not necessary. You'll get a feel for how sweet you like your pancakes and you can add more or less or an equal amount of sugar accordingly.

Add the baking soda last. If you have a very sour mother, the baking soda will check its sourness. Some people like it that way, others don't, so this is another variable that you can choose based on your own palate. The dough may rise promptly after adding the baking soda, so ensure that there is extra room in the bowl.

Alright, now set a stove top burner to around medium to high heat and grease the pan or skillet. Use a ladle to measuring cup to pour the batter onto the pan/skillet and let it cook. Since stove top heat settings change from stove to stove, instead of keeping an eye on the clock, watch the batter/pancake for signs. When it is ready to be flipped, bubbles that have popped will be slow to fill in the holes they have left. Once flipped, don't pin the pancake down with the spatula and squish it unless you really enjoy doing that kind of thing and you know it makes your pancakes taste better. Just let it cook for another few minutes and remove it from the heat when you think its done. This is another one of those variables that only experience will give you confidence in. Some people judge proper cook time by the colour of the exterior. This technique works better with thin pancakes I would reckon.

You can enjoy these with the traditional butter and maple syrup or try them with fruit preserves. In spite of this being labeled as a breakfast blog post, know that pancakes can be enjoyed at any meal.