Banana Saffron Pancakes
Makes: 1 stack of 5 small pancakes (serving size as seen)
Super rich and flavourful!
Ingredients
GROUP A: PANCAKES
1 whole banana, preferably overripe
8 - 10 strands of saffron
1/2 tbsp milk
1 large egg
1/4 cup + 1 tbsp AP flour
1/4 tsp baking powder
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
Butter, to brush on the skillet
GROUP B: WHIPPED CREAM
1/4 cup + 1 tbsp heavy whipping cream
1/2 tsp desiccated coconut
1/2 tbsp confectioner’s sugar
1/4 tsp freshly grated orange zest
GROUP C: CITRUS SYRUP
1 tbsp maple syrup
1 tsp freshly squeezed orange juice
Method
Make the whipped cream: Mix together all Group B ingredients and whisk to stiff peaks. Refrigerate till it is time to plate.
Make the syrup: Stir together the Group C ingredients to form a thin, slightly runny syrup.
Make the pancakes: Pour the milk in a small bowl and warm it in the microwave for 15 seconds. Add the saffron threads to the warm milk and let the mixture rest for at least 20 minutes.
In a medium bowl, mash the banana to a thick, mostly lump-less and pasty consistency. To this, add the saffron milk, egg, flour, vanilla, and spices, and whisk well to form a uniform batter without any lumps. If the banana isn’t overripe, use an immersion blender or electric whisk to achieve this smooth batter.
Heat a large skillet on medium-high heat, and brush with butter. Pour the batter in the skillet, depending on size of pancake desired. Cook on each side till golden-brown. Stack ‘em up, pour over the syrup, and top off with the whipped cream once the pancakes have cooled down a bit.
