Banana Pancakes with Blueberry Jam
MOST mornings I wake up feeling like "a really big, yummy breakfast" but I just never get around to making anything. Well, this morning I defeated the cold and got up early to make Josh and I a delicious pancake stack.
The price of bananas has finally overcome the devastation of Queensland's floods and cyclones so I decided to grab a couple to have a freshly boiled blueberry jam. Unfortunately, fresh blueberries (actually, all berries) are unreasonably expensive in supermarkets at the moment but I figured I was only making jam so frozen ones will do just fine.
As Josh and I shared our pancake stack outside on a wonderfully cloudless winter day, I realised that we definitely do not eat banana pancakes enough! They are sponge-like and flavoursome and when paired with that sweet, aromatic blueberry jam, breakfast doesn't get much better!
What you'll need:
2 tablespoons sugar
1 cup plain flour
1 tablespoon lemon juice
2 eggs, lightly beaten
1/2 cup milk
250g frozen blueberries
200g caster sugar
10g jam setta (available in the baking aisle of the supermarket)
What to do:
Place the blueberries, sugar and water in a small saucepan and stir consistently until it comes to the boil. Reduce heat and let it simmer away until reduced by at least one third. Increase the heat and bring the syrup to the boil, add the jam setta and stir well for 3-5 minutes.
Peel the bananas and place in a small bowl. Use a fork to mash them up really well. In another bowl, combine the flour and sugar. Make a well in the middle and add the lemon juice, eggs and milk. Whisk together until smooth. Stir in the bananas.
Heat a tab of butter in a saucepan over medium-low heat. When it sizzles, add a ladle full of batter to the pan and swirl the pan to make a nice pancake. Let it cook until the bubbles start bursting and then flip. Cook until golden. This batter will make about 6 pancakes so you may like to heat the oven to 100C so you can keep the cooked pancakes warm. Once all the pancakes have cooked, serve them with blueberry syrup and a scoop (or two) of vanilla ice-cream for some extra indulgence.