Fruity Puffed Pancake

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, Johnny Cakes, puffed pancakes, cassava and mutton plus a host of other traditional Bahamian specialties.

“Bahamian cuisine is never bland. Our food consists of a variety of fresh tropical fruits, spices, chillies, lime and rum. Seafood is the staple diet and we believe that fresh is best!”

Dining in Paradise

 

 

Dining in Paradise: A Food Lover’s Dream of Family Style Dining in the Bahamas is available at Amazon.com and Indigo.

 

 

 

 

 

 


Independence Morning Fruity Puffed Pancake

The Bahamas achieved full independence from Britain on July 10th, 1973. Celebrate your country’s anniversary by decorating this delightful puffed pancake in the fashion of your country’s flag and take a photo because it won’t last long.

Serves 6

INGREDIENTS

Pancake Batter

1/2 cup (125 mL) butter

1 cup (250 mL) all-purpose flour

1/4 tsp (1 mL) ground cinnamon

1 Tbsp (15 mL) granulated sugar

2 cups (500 mL) whole milk

3 eggs

1/2 tsp (2 mL) salt

 

Mango Filling

1/2 cup (125 mL) rice wine (mirin)

2 cups (500 mL) fresh or frozen mango chunks

Juice of 1/2 lemon

1/4 tsp (1 mL) ground cinnamon

 

Cornstarch Mixture

4 tsp (20 mL) cornstarch

2 Tbsp (30 mL) cold water

 

Blackberry Filling

2 cups (500 mL) fresh blackberries

1/2 cup (125 mL) granulated sugar or 1/4 cup (60 mL) honey

 

Pinch of salt

1/2 tsp (2 mL) ground cinnamon

 

Blueberry Filling

2 cups (500 mL) fresh blueberries

1/2 cup (125 mL) granulated sugar or 1/4 cup (60 mL) honey

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) ground cinnamon 1/4 tsp (1 mL) ground nutmeg

 

 

  1. To prepare the pancake batter, preheat oven to 400 ̊F (200 ̊C). Add butter to a 13- x 9-inch (33 x 23 cm) baking pan and place in the oven to melt.
  2. Combine remaining batter ingredients in a large bowl and mix well.
  3. Remove pan from the oven and pour 1/4 cup (60 mL) of the butter into the pancake mixture and continue to whisk. Pour pancake batter into the hot baking pan and return to the oven. Bake for 40 minutes until golden and center sets. (The pancake will deflate slightly after it’s removed from the oven.)
  4. To prepare the mango filling, in a saucepan over medium heat, pour in rice wine and simmer. Add mangoes and cook until slightly softened. Add lemon juice and ground cinnamon and stir. Cook until liquid is reduced by half. Remove from heat and set aside.
  5. To prepare the cornstarch mixture, mix cornstarch in cold water and set aside.
  6. Cook blackberries and blueberries separately by placing 1-quart (1 L) saucepans over medium heat. Divide cornstarch into the mixture and stir into the berries.
  7. Add all remaining ingredients to individual blackberry and blueberry fillings while stirring until sugar dissolves and mixture is slightly thickened. Remove from heat.
  8. To assemble, use skewers to separate the layers of fruits while designing your country’s flag. Spoon the fruits within the lines, then remove the skewers and display them as a centrepiece on the table.

TIP: Use fruits or berries that are the same colours as your country’s flag.

 

Recipe reprinted with permission from Fitzhenry & Whiteside Limited.

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