Banana pancakes with blueberry skyr
Today’s breakfast was a really yummy one. I made banana pancakes.
I wanted something to contrast the banana, which can be very rich, so I made blueberry skyr, which was nice and tangy.
Skyr is an Icelandic cultured dairy product, similar to strained yogurt. It has a slightly sour dairy flavor, with a hint of residual sweetness.
I found the pancake recipe on another blog, A Bitchin Kitchen, that I just discovered and now absolutely love. Lots of recipes that I cannot wait to try out!
Here’s the recipe for banana pancakes and blueberry skyr
Butter for greasing the pan
165 g all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 very ripe banana, peeled and mashed well
250 ml milk
2 teaspoon vanilla sugar
Maple syrup, sliced banana, and butter for serving
In a medium bowl, stir together the flour, sugar, baking powder, vanilla sugar and salt.
In a separate medium bowl, whisk together mashed banana, milk, eggs, and milk until thoroughly combined. Fold the wet mixture into dry ingredients until combined. Do not over mix though. The batter will be slightly lumpy.
Preheat your frying pan. Add a nob of butter to the pan before pouring the batter. I use a soup ladle which gives is the perfect pancake size. Cook pancakes until the bottom is golden brown, and small holes start to form on the uncooked side. Flip pancake to the uncooked side, and cook for about 2 minutes more, until golden brown.
Blueberry skyr ingredients;
200 g of blueberries
5 tablespoons of cane sugar
1 vanilla pod
500 ml. of skyr
4 tablespoons of icing sugar
First make the blueberry sauce. Pour blueberries and cane sugar into a pan on medium heat on the stove. Split the vanilla pod and scrape out the seeds. Add the seeds as well at the pod to the pan. Let it simmer for a good 10 to 20 minutes, stirring occasionally, breaking down the blueberries. Strain and discard the vanilla pod. Set aside to cool. I made the sauce last night and set it in the fridge overnight.
Now just add skyr to a bowl and pour in icing sugar. Mix until the sugar is completely dissolved in the skyr. Finally add 2 tablespoons (or as many you like really) of blueberry sauce. Carefully stir to incorporate the sauce with the skyr.
And that’s it.
Serve pancakes with blueberry skyr, fresh fruit and dark syrup.
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