Tuesday, April 24, 2012

Blueberry Banana Syrup for German Pancakes

Wrist Update:  First, thank you all for your prayers and healing wishes.  Another x-ray yesterday shows  good mending of the bone.  I've had almost no pain from the beginning--very grateful!  There is, however, great frustration in my limitations.  I'm slowly adapting.  You are witness to one-finger typing!

The Baker has been a great caretaker.  He has been trying to serve healthy and tasty treats
like the blueberry and banana topping for these
German pancakes.

Baked German Pancake
w/Blueberry-Banana Topping
From the Chicago Tribune

2 tablespoons vegetable oil
6 large eggs
1 cup whole milk
1/2 teaspoon salt
1 cup flour
1/2 stick unsalted butter, melted

Blueberry-Banana Topping

1 pint blueberries
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 large banana, diced

Heat oven to 450 degrees. Brush about 1 tablespoon of the oil over bottom and up sides of two 10 inch cast iron skillets. Break eggs into blender (he uses a whisk since we don't own a blender). Add milk and salt; mix until blended but not frothy. Add the flour; blend briefly to moisten the flour. Do not over mix. Add butter. Blend briefly.

Divide the batter between the prepared pans. Bake until puffed, 10-12 minutes. Reduce temperature to 350; bake until golden brown, about 10 minutes more.

Meanwhile, for topping, mix blueberries, confectioners' sugar and lemon juice. Mash about 1/3 of the blueberries. Let stand two minutes before stirring in banana. Cut pancakes into large wedges; place on heated plates. Pass the blueberry-banana topping.