Indulge in a culinary journey with our delightful recipe for a light and airy puffy pancake accompanied by a vibrant and flavorful banana berry compote. This exceptional dish merges the delicate texture of the pancake with the vibrant sweetness of the fruit, creating a symphony of flavors in every bite. Whether you're a seasoned cook or a novice in the kitchen, this guide will lead you through the process of crafting this culinary masterpiece, ensuring a successful and enjoyable cooking experience.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY BANANA PANCAKES WITH BERRY COMPOTE
Looking for a healthy pancake recipe for Pancake Day or brunch? These oaty banana pancakes are full of fibre and vitamins but taste like a treat. Or, for a healthy winter pancake topping, make this cranberry compôte to finish of these easy pancakes.
Provided by delicious. magazine
Categories Sweet pancake recipes
Time 30m
Yield Serves 2 (or 4 as part of a multi-course brunch)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420kcals, Fat 19.7g (12.4g saturated), Protein 12.2g, Carbohydrate 44.8g (18.2g sugars), Fiber 7.6g
BERRY PUFF PANCAKE
My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.
Provided by Cyndi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
- Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g
BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 185 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
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.
Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA BERRY PANCAKES
Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 9.6 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 210.6 mg, Sugar 15.7 g
PUFFY PANCAKE WITH BANANA-BERRY COMPOTE
Make and share this Puffy Pancake With Banana-Berry Compote recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
PUFFY PANCAKE WITH NUTTY BANANA BUTTERSCOTCH
Mother's Day is almost here and that day usually starts with a special Breakfast. I would be very happy if this was on my breakfast tray. COOKS NOTE: I have substituted toasted pecans for the walnuts; equally delicious. Be sure your bananas are not green or under ripe as they can impart a tart flavor in your sauce. Bananas with brown flecks just starting to appear( but still a little firm) will not leave this taste. From "Everyday with Rachael Ray" By Melissa Clark
Provided by JTsMom
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F
- Place 1/2 stick of butter into a 9-inch square baking dish and put it into the oven to melt, about 5 minutes. You could toast the chopped walnuts in a separate pan, in the oven at the same time or toast them in a pan on the stove top. Keep an eye on them so they do not burn and toast until fragrant.
- In a large bowl; whisk the milk and eggs together. In another bowl, whisk the flour and granulated sugar together until blended, then whisk in the egg-milk mixture.
- Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.
- Meanwhile, in a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.
- Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.
- Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.
- Slice and serve with the rest of the sauce on the side.
Nutrition Facts : Calories 875.1, Fat 46, SaturatedFat 21.7, Cholesterol 340.9, Sodium 177.4, Carbohydrate 106.2, Fiber 3.1, Sugar 77.8, Protein 15
BERRY-TOPPED PUFF PANCAKE
Steps:
- Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 320 calories, Fat 9g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 4g fiber), Protein 7g protein.
AMERICAN-STYLE PANCAKES WITH VANILLA BERRY COMPOTE
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits
Provided by Good Food team
Categories Breakfast
Time 50m
Number Of Ingredients 9
Steps:
- To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
- Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
- Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
- Serve warm pancakes topped with warm or room temperature compote.
Nutrition Facts : Calories 367 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.78 milligram of sodium
Tips:
- For a light and fluffy pancake, make sure to separate the egg whites and yolks and beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter to avoid deflating it.
- Use a nonstick skillet or griddle to prevent the pancakes from sticking.
- Cook the pancakes over medium heat to ensure they cook evenly throughout.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
This recipe for puffy pancakes with banana berry compote is a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, and the compote is a perfect complement with its sweet and tangy flavor. This recipe is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #pancakes-and-waffles #breakfast #desserts #dietary #low-sodium #low-in-something
You'll also love