Glorified banana pancakes, upside down. Months back when I took the sensibilities of tarte tatin and pancakes and turned it into an apple upside down puffed pancake, shortly after posting it I made a version with bananas. I didn’t post about it, though, because I thought, well, I already covered the tarte tatin pancake. I’d hit that tricky spot in food blogging where one starts asking herself: should I blog about this or don’t I because I’ve already blogged something similar? Just leave it as a suggestion in the head note. Well, I didn’t leave a suggestion in the head note so here we are.
Oh, true. I could go back and make that adjustment – but wouldn’t it be more fun to devote an entire post to this glorious sensibility of a tarte tatin turned upside down pancake? I made two tarte tatin pancakes – one apple, the other this banana one, for a Christmas party and everyone loved it. I’ve made them several times before but I especially liked how the banana one came out this time. It was just perfect and the coconut milk in the batter blended beautifully with the fruit; it was sort of like banana cream pie but without the fuss. (My brother kept making jokes, referring to it as a banana cream pie.) It tasted like the best banana pancakes you could eat – glorified.
How you go about to make this is fairly simple: you slice ripe but firm, spotty-skinned bananas into the bottom of a parchment paper-lined, greased or buttered pie plate or pan and sprinkle the banana slices lightly with cinnamon and drizzle or squirt some lemon juice over it before pouring the pancake batter on top and popping it in the oven for half an hour.
Pancakes are one of those tricky fish when it comes to flipping, especially so when it comes to flipping the flourless variety. I was going to post something savoury today (click here for a sneak peek) but that will have to be tomorrow or later this week, since I’m taking charge to address the sometimes challenge of flipping flourless pancakes, focusing on banana pancakes, thanks to a comment that a reader left on the original post, asking for any tips on better flipping. I responded with my own comment, though I thought it would be best to expand and this is it.
I made a video and also took pictures for those who maybe can’t watch videos on YouTube (or any videos for that matter), depending where you are as you’re reading this or whatever you’re using to view this post doesn’t support it, etc., etc. Win-win for everyone! Plus, I include some additional detail and tips that are not in the video.
“Oh, I see! That’s how it works,” I thought to myself as I reread the instructions for my new, pop-up popsicle molds for the umpteenth time. Popsicle molds should be simple, and they are, but somehow I hadn’t been comprehending the instructions to put the sticks on top of the molds, once they’d been filled. It took a demonstration for me to realize. How these molds work is that, after you’ve filled them, you put the sticks on top and once they’re frozen, you push it upwards to eat. I like it a lot better than the wooden stick in the centre – I don’t like accidentally biting the stick. I just cringe thinking about it.
My grandmother got them for me, the same day I got the ball whisk and also visited the public market for fresh fruit with the intention of making popsicles. When I was younger, I didn’t understand why popsicles were underlined in red by my spell checker (the auto-suggestion was for it to be capitalized) but now I know that it’s a trademarked word. Funny how this world works, eh?
Most of that fruit was eaten as is. With making these popsicles, I also diced a mango for the first time, just for fun. Thanks, Nigella. Fun fact: mango skins can be eaten! They’re edible. Mangoes have always been peeled in my house and the skin is thrown away. I like the flesh right under the skin, after it’s been peeled, and after tasting the skin of the mango, I realize that what I’ve been tasting is residual from the skin. Eating the mango flesh and skin makes for a whole new eating experience, it adds another layer and dimension to the sweetness of a mango. Now I want to try a green mango, after reading an article about it in Saveur.