Bequia Pancakes

There are times when our banana grove and mango trees provide more fruit than we’re able to eat, and although most of it gets frozen for our morning smoothies there are other delicious ways in which they can be utilized. I hate to see food go to waste, especially anything grown on our property, and enjoy creating tasty treats with whatever nature offers.

Fresh Bequia fruit, when added to pancake batter, makes breakfast, lunch or even dinner a wonderful taste sensation. We’re spoiled in the pancake department due to our own farm-fresh eggs and honey, but store-bought works fine too. They’re easy to make; the only thing to bear in mind is that the batter should never be beaten if you want your pancakes to be nice and fluffy, and that it needs to rest for a while before using. The diced fruit is added after the rest period, and once the frying pan has been heated up on the stove.

Here’s how I make my Bequia pancakes:

Combine 1 ½ cups all-purpose flour with 2 ½ teaspoons baking powder, 1 tablespoon white sugar and ¼ tsp. salt. If making banana pancakes add a dash of cinnamon.

Mix together 2 beaten eggs, 3 tbsp. melted butter and 1 ¼ cups whole milk.

Make a well in the centre of the dry ingredients and add the wet ingredients. Mix together with just a few quick strokes, do not beat or whip! Set the batter aside and let it rest for at least half an hour, or in the refrigerator for a couple of hours.

Heat a frying pan or griddle oiled with butter over medium heat and gently fold diced fruit (ripe but FIRM) into the batter. Spoon or pour the mixture onto the griddle, I use about ¼ cup for larger pancakes, less for smaller ones. Cook for approximately 3 minutes, when bubbles form it’s time to flip the pancakes so both sides brown evenly.

These Bequia pancakes are delightful. Top them with butter and honey, or maple syrup if desired, and enjoy…..