Comforting Banana Pancakes With Blueberry Sauce
I made a version of these pancakes one morning when my husband was craving something fluffy and we had bananas and blueberries on hand. I like to add fruit, especially heavier fruit, to pancakes when I’ve already poured them out onto the skillet. This allows more control in terms of how many banana slices are gonna be in each bite/pancake. The blueberry sauce is delicious and super flexible. It is deliciously tart and sweet so I kinda favor this over maple syrup!
These banana pancakes get an extra kick from the blueberry sauce. It is deliciously tart and sweet, no need for maple syrup! To Make the Blueberry Syrup: In a small bowl, whisk together one tablespoon cornstarch and one tablespoon water. This will create a slurry and will thicken the sauce a bit later on. To a small saucepan, set over medium-low heat, add the blueberries, water, sugar and salt. Bring to a simmer and then add the cornstarch and water mixture. Cook for about 2 to 3 minutes, until blueberries have softened and the sauce has thickened.
To Make the Pancakes: Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a measuring cup or small bowl, measure out the yogurt. Whisk in the water, egg, melted butter and vanilla until smooth.
Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes. Using a 1/4 cup measure, drop circles of batter onto your skillet. Add the slices of banana to the surface of the pancakes.
I added about 2 to 3 slices per pancake. Don’t be shy to take your spatula and help shape the pancakes into circles. Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with blueberry sauce. Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.
Tip out into a bowl and leave to cool for a few minutes. Stir in the milk, beaten egg and sugar. Then gradually stir in the flour; you want a thick, smooth batter. Wipe the frying pan and heat a little of the remaining butter and a splash of oil. When foaming, add scant dessertspoons of the batter, spacing them well apart.
Cook for about two minutes, or until bubbles appear on the surface. Flip over and cook for two minutes more - don’t flatten your drop scones, you want to keep all of the fluffy centre. Keep the finished scones warm while you cook the remaining ones in the rest of the butter and oil.
Serve three drop scones per person drizzled with melted chocolate and topped with a dollop of whipped cream. For the custard, heat the milk in a small saucepan until steaming. Crack the cardamom pods, add to the milk, then turn off the heat and leave to infuse for 10 minutes.
Whisk together the egg yolks, sugar and corn flour in a bowl. Remove the cardamom pods from the milk and whisk a quarter of it into the egg mix. Pour in the rest of the milk and whisk until smooth. Return the custard to the pan and bring to a boil on a medium heat, whisking.
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