Challenge Book #41 - Orange and Banana Pancakes
There is a show on here in Australia at the moment called Masterchef. But don't be fooled by the name, it is nothing like its British namesake. Think more Biggest Loser with food. It's become a bit of a juggernaut. People were actually ringing talkback radio this morning over last night's decision to oust Chris.
Every Friday they suspend the competition for a masterclass, where the judges give a cooking demonstration. The dishes they make are generally mouthwatering. They could hardly be anything less than delicious with the mounds of butter, duck fat and other heart attack inducing goodies that are piled in.
Tonight they made a smoked chocolate mousse and poached stuffed tomato dessert. It looked intriguing. I am definitely going to try making the mousse. Not too sure about the tomatoes.
Anyway a few weeks ago the star attraction was crepes suzette. I was entranced and thought of nothing else for hours afterwards. Then I remembered a recipe I had seen which sounded awfully suzette like, with the added bonus of bananas.
This recipe is much simpler, as it avoids the terrors of caramel. And it is still a delicious outcome. The orange flavour is lovely and intense and complements the bananas. And are crepes ever a bad thing? I think not.
The Masterchef crepe suzette recipe is here if you are interested in the real thing. It looked divine.
This recipe is from Challenge Book #41 in the KJ wants a Kitchen Aid Challenge. I think this was one of the first cook books I ever bought. I still use it quite often. It has some great simple recipes. The recipe for macaroni and cheese just cannot be beaten.
Orange and Banana Pancakes
(adapted from Quick Short Recipe Cookbook)
2/3 cup self raising flour
1/2 cup milk
1/4 cup water
1/3 cup brown sugar
3 tspns grated orange rind
1/4 cup orange juice
3 bananas sliced
Sift flour and make a well in the centre. Whisk eggs, milk and water together. Add gradually to the flour. Stir until it is combined and lump free.
Pour 2-3 tbspn of batter into a greased pan and swirl over the base. Cook over a medium heat until browned on the underside. Turn over and cook for another minute. Remove and keep warm.
Melt the butter in a saucepan and add the brown sugar. Stir over a low heat until the sugar is dissolved and the mixture is bubbling. Add rind and juice. Bring to a boil and then reduce the heat. Simmer uncovered for 2 minutes. Add banana and simmer for a further minute.
Divide the mixture between 8 crepes. Fold and serve.