I adore everything about winter.
The cosy clothes, endless cups of hot tea and days spent with the slow cooker bubbling away in the kitchen are my idea of heaven.
The late winter sunrise also guarantees a greatly appreciated sleep in most mornings and when Miss G. finally stirs she is more than happy to huddle, snuggle and cuddle under the warm cosy covers until we finally pluck up enough courage to face the frosty morning together.
Most mornings we make our way straight to the kitchen to heat up our beloved oats with a little stewed apple but this morning I decided something a little extra special was required so we put together this super simple caramelised banana dutch pancake with fresh strawberries.
Although I have a very special place in my heart for traditional pancakes, on a frosty winter morning when immediate warming nourishment is required I much prefer the fuss free nature of the Dutch pancake. There is no standing over a fry pan endlessly flipping pancakes, simply pour the batter over a little caramelised fruit and pop into a piping hot oven. Fifteen minutes later a perfectly puffed and gorgeously golden fruit studded pancake emerges ready to be devoured.
Todays incarnation of our fuss free pancake included caramelised banana and fresh strawberries and really was baby led weaning winter breakfast perfection. The texture of the pancake is perfect for little hands to hold and nibble away on with ease and when served alongside fresh strawberries and a little yoghurt, this breakfast will have your little one satisfied all morning long.
To create this winter warming caramelised banana dutch pancake with fresh strawberries simply…
Begin by preheating your oven to 220 degrees celsius (425 F). Then chop 3 large banana into thick slices.
Melt the butter in a 30 cm (12 inch) non stick frypan (safe for the oven) over medium heat. Add the bananas along with a tablespoon of brown sugar and fry until slightly golden (2-3 minutes).
Meanwhile, place the eggs, sugar, flour, cinnamon, milk, vanilla and a pinch of salt into a large mixing bowl and whisk to combine. Don’t panic if the batter is a little lumpy, this is perfectly normal.
Pour the batter over the caramelised bananas and pop into the oven to bake for 15-20 minutes or until golden brown and puffed.
Top the gorgeously golden banana studded pancake with fresh strawberries, flaked toasted almonds and a dusting of icing sugar.
Serve warm wedges of the pancake alongside a little yoghurt for the perfect winter warming baby led weaning breakfast.
caramelised banana dutch pancake with fresh strawberries
recipe adapted from Smitten Kitchen
3 large bananas, cut into thick slices
1 tablespoon butter
1 tablespoon brown sugar
3 large eggs
2 tablespoons white sugar
3/4 cup plain flour
1 teaspoon cinnamon, ground
3/4 cup milk
1/2 teaspoon vanilla
pinch of salt
1 punnet of fresh strawberries, hulled and quartered
1/3 cup flaked toasted almonds (if your little one isn’t quite ready to eat nuts, simply leave the almonds out)
icing sugar, to dust
yoghurt, to serve
Preheat oven to 220 degrees celsius (425 F). In a 30 cm (12 inch) oven proof fry pan, melt butter. Add the bananas and brown sugar and cook for 2-3 minutes or until the bananas are slightly caramelised. Meanwhile, place the eggs, white sugar, plain flour, cinnamon, milk, vanilla and salt into a large mixing bowl and whisk until combined. Don’t be alarmed if the batter is slightly lumpy, this is perfectly normal. Pour the batter over the caramelised bananas and pop into the oven to bake for 15-20 minutes or until puffed and gorgeously golden. Top the pancake with the quartered strawberries and flaked almonds and dust with a little icing sugar. Serve generous wedges of the banana studded pancake alongside a little yoghurt. Enjoy x
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