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True
Blue Banana Pancakes
with Blueberry Compote |
2
Jersey Fresh eggs, slightly beaten
1 cup flour
1 cup blue corn flour, finely ground
2 tsp baking soda
1 tsp lemon zest, finely grated
1 cup Jersey Fresh blueberries blueberry compote
1 large or 2 small bananas, sliced thin
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2
cups buttermilk
3 TBS
vegetable oil
3 TBS
sugar
1 tsp
salt
vegetable oil for cooking
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Whisk
together the eggs, oil, and buttermilk. Sift and combine dry ingredients
and add lemon zest in another bowl and add to buttermilk mixture. Do not
over mix. Stir only enough to moisten dry ingredients. Brush vegetable oil
on a heavy griddle, heat the grill, spoon the batter onto the hot griddle
and add several blueberries and slices of bananas to each pancake. When
edges of the pancakes are bubbly around the edges, turn and cook the other
side. Serve warm with blueberry compote
Blueberry
Compote
1
generous cup of Jersey Fresh blueberries
1 heaping TBS cornstarch
1/3 cup sugar
½ cup orange juice
1 tsp orange zest |
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Combine
all ingredients in a heavy saucepan over medium heat. Stir frequently
until sugar dissolves and mixture thickens slightly, about 10 minutes.
Contributed
by: Cynthia Dunham, Princeton, NJ
Blueberry (or Cranberry) Streusel Muffins
2½
cups flour
1 cup butter (2 sticks)
2 Jersey Fresh eggs
1 tsp baking powder
1½ cups Jersey Fresh blueberries (or cranberries)
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1¼
cup sugar
2/3 cup milk
1½ tsp vanilla
½ tsp cinnamon |
Cut in
flour, sugar, and butter. Remove and reserve ¾ cup for topping.
Combine milk, eggs, and vanilla. Add to flour, cinnamon and baking powder.
Mix until moistened. Gently stir in blueberries (or cranberries). Spoon
batter into 12 muffin tins, lined with cupcake liners. Top with reserve
mixture. Bake 30-35 minutes in a 350 degree oven.
Contributed
by: Marie Alessandrini, Hammonton, NJ
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