Banana Berry Buttermilk Pancakes with Cranberry Rhubarb Curd

There’s nothing that warms my heart more in the morning than fluffy pancakes paired with smokey bacon and a cup of frothy Nespresso. I’ve been perfecting my pancake recipe ever since my mother would let me crouch on the counter by the stove. In this foolproof rendition of the classic griddle cake you’ll find a batter bursting with plump BC blueberries, the tender crunch of coconut, and sweet banana. Impress guests by serving your griddle cakes with a lemon curd spiked with cranberries and rhubarb. Don’t forget to generously shower your tower with high quality Canadian maple syrup (Drake General Store offers a sublime version spiked with Bourbon).

Ingredients Pancakes:

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons sugar

3 cups buttermilk

2 eggs

4 tablespoons butter

1 mashed ripe banana

1/2 cup dried coconut

Fresh berries (blackberries, raspberries and blueberries are my fave)

Pancake Directions:

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, banana, coconut and  butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Brush reserved bacon fat onto griddle.

Using a ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.

Ingredients Curd: 

7 large egg yolks

1 1/2 cups sugar

3/4 cup unsalted butter, cold, cut into pieces

1 large whole egg

3/4 cup freshly squeezed lemon juice

1/2 cup cranberries

1/2 cup chopped rhubarb

Curd Directions: 

Combine yolks, lemon zest, lemon juice, cranberries, rhubarb and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

Pass mixture through a sieve and into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

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