True Blue Banana Pancakes with Blueberry Compote As our weather warms, Jersey Fresh produce will start to reach the local markets. Start watching your local supermarket or farmers’ market for New Jersey blueberries. New Jersey is one of the country’s top cultivators of blueberries. New Jersey ranks second in the nation in blueberry production. Jersey Fresh blueberries taste great and are part of a healthy diet due to their antioxidants.
2 eggs, slightly beaten
3 tbsp vegetable oil
2 cups buttermilk
1 cup flour
1 cup blue corn flour, finely ground
2 tsp baking soda
3 tbsp sugar
1 tsp salt
1 tsp lemon zest, finely grated
1 cup Jersey Fresh blueberries
1 large or 2 small bananas, sliced thin vegetable oil for cooking
Whisk together the eggs, oil, and buttermilk. Sift and combine dry ingredients and add lemon zest in another bowl. Add dry ingredients to buttermilk mixture. Do not over mix. Stir only enough to moisten dry ingredients.
Brush vegetable oil on a heavy griddle; heat the grill. Spoon the batter onto the hot griddle and add several blueberries and slices of bananas to each pancake. When edges of the pancakes are bubbly around the edges, turn and cook the other side.
Serve warm with blueberry compote.
1 generous cup of Jersey Fresh blueberries
1 heaping tbsp cornstarch
1/3 cup sugar
½ cup orange juice
1 tsp orange zest
Combine all ingredients in a heavy saucepan over medium heat. Stir frequently until sugar dissolves and mixture thickens slightly, about 10 minutes.
Makes 6 servings
Per Serving: 397 calories; 10.1 g fat; 70.2 g carbohydrate; 4.2 g fiber; 8.9 g protein; 915 mg sodium.