These are technically a variation of my pancake recipe, but they are so enjoyable that I feel they warranted their own post. They also include the topping that I have found to be the perfect companion to these pancakes, mixed berry compote with chantilly cream.
Compote on pancakes is something that I personally struggled with at first, but I encourage you to take this leap. As a life-long resident of Michigan, there is only one item that should ever be poured over a stack of fluffy, delicious pancakes—that is pure maple syrup. You will easily find this item in every pantry or refrigerator in the northern half of the continent. Taking an autumn drive here, for endless miles you will see maple trees lining the roadside stuck with taps and steel buckets collecting the sweet nectar. Small batch, local production of maple syrup is big business in this part of the world; therefore, to put anything else on your pancakes, well—it’s just not normal. I feel leaving this tradition behind is completely acceptable in this case, because these are banana pancakes—we cruised past normal before we even started.
Gluten-Free Banana Pancakes
- Serving Size: 8 – 10
- Prep Time: 10 minutes
- Total Time: 30 minutes
Dry Ingredients
- 1 cup (150g) of my Gluten-Free Flour blend
- 2 tablespoons sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 egg
- 2 tablespoons melted & cooled butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 overripe banana, mashed.
Directions
- Un-peel the banana and remove any bad spots. In a small bowl, use a fork and mash the banana until it’s a liquid-like paste and set aside.
- Melt the butter gently until it is in a uniform liquid state (warm barely melted, not hot) and set it aside.
- Beat the egg in a medium size bowl until well blended.
- Slowly, starting with a few drips at first, drizzle the butter into the beaten egg mixture while whisking the egg. The egg will absorb the butter. Go slow to give the egg time to absorb, as well as to not cook the egg.
- Add the milk and vanilla and mix all the wet ingredients together.
- In a separate bowl, mix together the gluten-free flour mixture, sugar, baking powder, baking soda and kosher salt.
- Add the dry mixture to the wet mixture, and mix until there are no lumps. (You will see the batter thicken as the flour and starches absorb the moisture.)
- Mix the mashed banana into the batter.
- Let batter rest for 20 minutes.
- Heat a heavy skillet or griddle on medium heat until a drop of water spatters on it. Put a dab of butter or oil in the pan. Use a little batter to test. Bubbles should appear within 20 seconds.
- Once the edges appear set, the pancake should be ready to flip. You can always check for the level of doneness you prefer, and flip when needed.
- Adjust the heat as necessary.
Notes about bananas
Bananas to me have two stages; ripe for eating and ripe for baking. Most of the time, when I buy bananas, the intent is for them to sit on my counter for a week and overripen. Once they start to get really soft and the peels become dark, their sugars are broken down enough to really impart some flavor. This process is what I’m truly waiting for, and these banana’s become perfect for use in just about anything (including banana daiquiris).
Mixed-Berry Compote
Yield: Approximately 1 cup
Ingredients
- About ½ cup of fresh blueberries
- About ½ cup of fresh strawberries
- Juice from half of one lemon
- 1/3 cup sugar
- 1 tablespoon Grand Marnier liqueur
Directions
- Rinse all your fruit. Dice the strawberries, and half the lemon.
- In a small saucepot, add half of the strawberries and half of the blueberries. Reserve the remaining berries for later.
- Add the juice from one half of the lemon, add the sugar, and add the Grand Marnier.
- Stir over medium-low heat and cook down the berries (about 8 minutes). The compote will eventually start to bubble up as the sugars dissolve and the fruit breaks down.
- Add the remaining fruit, and stir occasionally for another 5 to 8 minutes.
- Remove from heat, but serve warm.
Notes about compote
Berries
I’ve made this compote with just strawberries, and it works just fine. I’m fairly certain that just about any type of fruit works well here, just chose fruits that work with your dish. I love the combination of banana, strawberry, blueberry & lemon in this recipe.
Sugar
I always use a demerara sugar here, but you can also use a turbinado or just plain white sugar. You could probably use a muscovado or brown sugar here as well, but I haven’t tried it. Better sugar makes a better compote, so feel free to experiment.
Grand Marnier liqueur
I view this ingredient the same way I view vanilla extract in cookies, and I wouldn’t dream of leaving it out. The alcohol will become aromatic, fragrant and tie all of the flavors together while cooking. If you do not have this on hand or wish not to use alcohol, you could likely substitute this with water and the zest from a small orange.
French Chantilly Cream
Yield: Approximately 1 cup
Ingredients
- 1 cup of heavy cream (whipping)
- 1/4 cup of confection sugar (powdered sugar)
- 1 teaspoon of vanilla extract (or vanilla paste)
Directions
- In the bowl of mixer, add the cream, and begin to whisk on medium.
- After a minute or two, the cream will start to thicken slightly. Add in the confection sugar and the vanilla, and return the mixer to medium speed.
- Once the sugar is incorporated into the cream, set the speed to high and continue whisking until you have a whipped cream (stiff peaks).
Notes about whipped cream
You do not need to have a stand mixer to make this. I’ve made this recipe multiple times by hand with just a mixing bowl and a whisk. If you choose this method be prepared for an arm workout.
