One of the best things about moving home has been cooking for my family – even though sometimes they don’t sympathize with my adventurous palate. Luckily, my mom has embraced everything I’ve cooked (so far). My love of cooking for other people has helped me realize that I need to make a career change.
This morning I woke up, and made my coffee, and decided it was a banana – blueberry pancake kind of day. Honestly I’m not a huge fan of blueberry pancakes, and I hate when the blueberries are added to the batter, but we had a ton of organic blueberries that were begging to be used so I decided to instead make a compote that could be spooned on top of the pancakes.
I’ve obviously been cooking and baking more ever since I realized my potential career as a pastry chef, and so I find it very difficult to use pre-made cake, bread, and pancake mixes. It’s just as easy whipping up a homemade batch as it is opening up a box and adding water or milk. But when I found this boxed “flapjack” and waffle mix I couldn’t resist – there’s a fucking bear on the box, after all.
COME ONNNNNN! <– and if you read that like G.O.B. Bluth, you earn 100 points.
Banana Cinnamon Pancakes with Blueberry Compote
For the pancakes (yields 15-18 medium sized pancakes)
– 3 cups Kodiak Cakes whole grain pancake mix (if you’d rather not use a boxed pancake mix, follow this recipe by Williams-Sonoma. It’s delicious!)
– 3 cups water
– 1/2 tsp cinnamon
– 2 very ripe bananas
1. Preheat your griddle to 350 and grease with unsalted butter or cooking spray.
2. Combine the pancake mix, water, and cinnamon. Mash the bananas and fold into the pancake batter.
3. Using a ladle or measuring cup, pour your batter onto the hot griddle. Cook until bubbles begin to form and the edges are starting to crisp and flip. Yadda yadda, you know how to make pancakes. Easy peasy, lemon squeezy.
For the compote (yields 1/2 cup) – adapted from Food Network
– 2 cups blueberries
– 1/4 cup water
– 1/4 cup sugar
– 2 tsp lemon juice
1. Combine 1 cup of the blueberries, sugar, water and lemon juice in a small saucepan. Cook over medium heat for 10 minutes. Add the rest of the blueberries and cook for about 5-8 minutes longer, stirring frequently. Serve warm over your pancakes.