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

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.

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

Fold in the diced banana.

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.

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.

Serve warm with maple syrup or sugar and lemon juice.