Puffy Pancake With Banana Berry Compote Recipes

HEALTHY BANANA PANCAKES WITH BERRY COMPOTE

Steps:

• Put the bananas, eggs, oats and cinnamon into a mixing bowl and whizz using a stick blender. There should be some texture in the oats but the mix needs to be fairly smooth.
• Put the berries in a small pan and heat gently for 5-8 minutes until softened. Add a splash of water if they start to catch.
• Heat a little coconut oil in a large frying pan and, when hot, add a medium ladleful of pancake batter. Turn down the heat to low and fry for 3-4 minutes on one side, then flip and repeat. The pancakes are quite thick so you may need to flip them again to make sure they're cooked but not too browned.
• Serve with the berry compote, adding a little honey if it's not sweet enough, with coconut flakes on top.

PUFFY PANCAKE WITH BANANA-BERRY COMPOTE

Steps:

• Preheat oven to 425ºF.
• Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
• Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute.
• Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice.
• Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.

BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
• Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
• To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.

WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE

Steps:

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

DUTCH BABY WITH BANANA-BERRY COMPOTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
• Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
• Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
• Bake in the preheated oven until puffy and golden, about 15 minutes.
• Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.

BERRY PUFF PANCAKE

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.