I spent the night lounging around being in a major mood for some delicious pancakes with strawberry compote and lemon curd, I didn’t want the normal kind I have every other day with a 1:2 ratio of honey and maple syrup. As always I decide what I want for breakfast the night before especially if it’s not going to be a breakfast that I’m winging. I like both together because maple syrup on its own is too sweet for me and honey on its own has a really thick and strong flavor for me. I remember on a workday, I made pancakes just folded them up and ate them like a sandwich so they could go down as fast as possible. I absolutely hate having my breakfast in the car because one I’ve dropped my cereal all over my bag and myself before even getting in the car and two it’s just not a good idea.
Lets just say the strawberry compote was a party in my mouth and we had a ton left over at my house because I made it using about 1 pound of strawberries. Which of course did not go to waste because my family made strawberry sundaes as we watched a cheesy patriotic (for kids) Indian movie. The kids decided that my stuff was better than McDonald’s hands down. Anyways enough about the compote and back to the pancakes. There was a lot of action going on here with the bananas, lemon, and strawberries but the flavors married well.
For pancakes use a buttermilk mix, use scoops of mix depending on how many servings you will have. I used about 4-5 cups of mix and then 4 bananas.
- 4-5 scoops of buttermilk mix
- 2 cups milk (add more as needed)
- 4 bananas
Puree bananas in a blender, if you want you can mash them with a fork. Add mix to a large bowl, incorporate the bananas and milk into the mix. Keep the batter slightly thick so you can get fluffy pancakes. On medium high heat, pour out batter into small circles and flip after bubbles have formed into the pancake tops. And cook the other side till the pancake has cooked through, approximately 3-4 minutes.
- 1 lb strawberries
- 2 tbsp lemon juice
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp water
I used frozen strawberries so it took a little longer to cook. Mix cornstarch in water, to dilute it and make sure there are no lumps. Cook the rest of the ingredients in a saucepan on medium high heat. Add cornstarch into your strawberries after about 10 minutes. Cook the compote for a total of 20-25 minutes.
- 2 egg yolks
- 2 eggs
- 1/2 cup sugar
- lemon zest of 1 lemon
- 6 tbsp unsalted butter
- lemon juice of 1 lemon
Beat eggs in a bowl. In a saucepan cook down butter, lemon juice, zest, and sugar on low heat, till the butter has melted. Slowly add in the lemon juice mixture to the eggs to temper them, whisking as you add them. You want to do this so that when you add the eggs to your lemon juice/butter mixture your eggs don’t scramble. After you’ve tempered your eggs, add your eggs to the saucepan and cook till you have a mixture that sticks to the back of your spoon. Remove from heat and strain out through a sieve, let cool down and then chill in your refrigerator.
For my yummy pancakes. Assemble with pancakes, strawberry compote, and lemon curd on top. I added vanilla bean ice cream on top as well which was perfect with warm compote and the zesty lemon curd.