1 1/2 cups orange juice
1/4 cup lemon juice
1/4 cup maple syrup
2 tablespoons brown sugar
1/4 cup unsalted butter
2 large bananas, sliced
Serving suggestion: Blueberry Buttermilk Pancakes, recipe follows
In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter.Cool slightly and add the sliced bananas. Keep warm but do not boil again.*
*Cook's Note: The butter will separate if the compote is boiled and result in a grainy texture.
Blueberry Buttermilk Pancakes:
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.
Yield: 4 to 6 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes
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