Michelin-Star American Brunch: Scrumptious Banana Pancakes with Bacon & Berry Compote

Allergens

Wheat (gluten) - Dairy (milk, butter) - Eggs

Ingredients

• 1 cup all
• purpose flour
• 1 cup milk
• 2 ripe bananas, mashed
• 2 large eggs
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 6 strips bacon
• 2 cups mixed berries (frozen or fresh)
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/2 teaspoon almond extract (optional)
• Whipped cream and additional berries for serving

Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
2. In another bowl, combine mashed bananas, milk, eggs, vanilla extract, and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Let the batter rest for 5 minutes.
4. Preheat a non stick griddle or pan over medium heat. Cook pancakes in batches, using approximately 1/4 cup of batter per pancake. Flip when bubbles form on the surface and edges are golden brown. Keep warm in an oven at low temperature until all pancakes are done.
5. Cook bacon strips in a separate pan over medium heat until crispy. Set aside.
6. In a saucepan, combine berries, sugar, and lemon juice. Bring to a boil and cook for 2 minutes. Mix cornstarch with water in a small bowl, then add to the berry mixture. Cook for another 1 2 minutes until thickened. Stir in almond extract if using.
7. Assemble pancakes by placing two on each plate, topping with bacon strips and a generous scoop of berry compote. Add whipped cream and additional berries as desired.

Chef’s Insight

To ensure fluffy pancakes, allow the batter to rest before cooking. - For extra crispy bacon, cook at a slightly higher temperature but keep a close eye on it to prevent burning.

Notes

For a complete, balanced meal, serve with fresh fruit juice and a hot beverage such as coffee or tea.