Quite a few things easily bringing joy for this sweet tooth of mine: a honeyed start, middle and end to the day. There are days, the call of the sweet tooth so strong that if I could I’d eat sweets all day long. Sometimes such wishes come true.
A cousin of mine came to visit me last weekend bearing the sweetest of gifts. Hidden behind wraps of rustic linen were three jars of golden honey. Eyeing them a childhood memory sprang to mind: a whopping clay pot, filled with slowly crystalizing honey, where every time coming back for spoon (or two) would be harder to scoop.
I’m guilty of sneaking out many of such spoonfuls. With freshly baked brioche a drizzle of honey promptly melting and dripping over the sides was an understated, but thoroughly enjoyable treat, reminding of an old proverb that happiness is but a spoonful of honey away.
I had thoughts of running and baking such brioche to enjoy for old times sake, but for deeply fragrant honey as this one, more exiting uses can be found.
A sticky orange syrup perhaps?
Mingled with bitterness of zest and sweetened just enough to make your heart swoon, a made in heaven pairing for pancakes.
But with syrup as this, regular pancakes just wouldn’t do.
They’d have to melt in your mouth, be light yet filling and perfectly suitable for dinner or any time of the day.
Such as those bringing together cottage cheese and bananas, resulting in soft, moist and most delicate pancakes.
Topped with fresh strawberries and a drizzle of orange honey syrup, they are addictive and divine.
Note: You will need very ripe ingredient bananas for this recipe and by very I mean nearly black. That’s the key to success for any banana-based pancakes. Not only do they give natural sweetness, but impart a gently banana flavour, we’re after here.
Don’t have ripe bananas at hand, but want to make these pancakes? No problem. Turn your oven to lowest setting, mine is at 50C/122F, place your bananas on a rack and leave them for one hour.
After an hour they will be black and very ripe inside, perfect for pancakes or any baking recipe using bananas. Enjoy!
- 2 very ripe bananas
- 1 cup/250 grams cottage cheese
- 2 eggs
- ½ cup/120 ml milk
- 2 tablespoons honey
- pinch of salt
- 1 teaspoon vanilla extract
- ⅔ - 1 cup flour/ 90-120 grams flour
- 1 teaspoon baking powder
- 1 tablespoon coconut or vegetable oil, plus extra for greasing
- 2 orange zest, shaved
- 2-3 orange juice
- 2 tablespoons honey
- Fresh strawberries
- In a food processor pulse together bananas, cottage cheese, eggs and salt.
- Add milk, honey, oil and vanilla extract and blend for another 15 seconds.
- Finally add flour mix with baking powder and blend to combine.
- Heat a large skillet over medium heat. Dip a corner of paper towel in oil a brush your skillet with it. Spoon 2-3 tablespoons per pancake and bake for 1-2 minutes (until starts to bubble) then flip and cook for another 1-2 minutes. Both sides should be golden brown. Do not overcrowd your pan.
- Repeat with the rest of the batter.
- To make the syrup, in a small sauce pan combine shaved and thinly sliced orange zest with juice and 2 tablespoons of honey, bring to boil and simmer till reduced by half – two thirds.
- Serve pancakes with fresh strawberries and a drizzle of syrup on top.