“Aren’t you afraid of darkness my dear?” Hades asked with mischief in his eyes. “No” Persephone replied, “You haven’t even seen mine yet.” – unknown
We rise with the sun. And breakfast happens before the moon slips away. A glass of freshly squeezed orange blossom and ginger juice. A bowl of yoghurt, granola, white mulberries and honey. A sprinkle of cinnamon too, sometimes a punnet of baby berries, sourced fresh from that weekend’s market.
You may have noticed by my Instagram that this last week in particular, I’ve been baking like mad. More often than not housebound. The only times that I leave are for bare necessities. Keeping busy finishing up articles, working on developing a few recipes, organising some collaborations with some exciting companies.
I’ve been feeling like I own the world of late, especially when I can treat myself and my loved ones to some of my delicious creations, well the ones that do work out.
It can often happen, when I bake more than I can write about that I find myself wordless. Kind of as is the case today. Though, I will tell you all about this incredible Buttermilk Dutch Baby with Honeycomb Ice-Cream and Caramelised Banana that I made a few weeks ago.
Great for a birthday, perfect for a decadent breakfast or a lazing brunch. It’s so easy to make. And the flavours are quite complex.
A butter-y hazelnut rich pancake is baked until puffed and golden, topped with sticky caramelised bananas and a generous scoop of sweet honeycomb flavoured ice-cream. It’s served straight out of the oven, whilst still slightly hot so that the cool ice-cream slowly melts, infusing and absorbing it’s sweet flavour into every pancake crevice.
I like it best served in a large skillet, where you can generously top it with a few scoops of ice-cream and dig in and share. You could make it in individual sized skillets too. Either way, it comes out wonderfully golden, sweet and puffed – though mine did deflate by the time I got around to finish photographing it!
Regardless, it remained incredibly delicious. And it was hard to not sneak mouthfuls in whilst I was shooting, especially with all that meltingly good homemade ice-cream.
You don’t have to make the ice-cream from scratch either. But I much prefer the honeycomb flavour to any kind of pint that I can purchase around here. This Buttermilk Dutch Baby with Honeycomb Ice Cream and Caramelised Banana is a new favourite of mine. And so customisable too. I can’t wait to see all the exciting flavour combinations that I can come up with in the future.
- 4 large egg yolks
- 130 grams (4.5 ounces) caster sugar
- 460 ml (16.2 ounces) heavy cream
- 240 ml (8.4 ounces) plain milk
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 100 grams (3.5 ounces) honeycomb pieces, coarsely chopped
- 2 tablespoons bee pollen, optional
- 3 tablespoons butter
- 3 bananas, sliced diagonally
- 2 tablespoons brown sugar
- 20 grams (0.7 ounces) unsalted butter
- 3 large eggs
- 185 ml (6.5 ounces) buttermilk
- 1 teaspoon vanilla bean extract
- 90 grams (3.2 ounces) plain flour
- 20 grams (0.7 ounces) hazelnut meal
- 40 grams (1.4 ounces) caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 50 grams (1.7 ounces) hazelnuts, toasted and roughly chopped
- For the honeycomb ice-cream:
- Using an electric hand whisk, whisk the egg yolks and sugar together until light and fluffy and the mixture leaves a thick trail, 2 to 3 minutes.
- Place the cream and milk in a medium sized saucepan set on low heat. Heat until the mixture reaches a light simmer.
- Ladle in a bit of the hot cream mixture into the egg yolk mixture and whisk vigorously to combine.
- Pour the egg yolk mixture back into the pan set on the stove, and stir constantly with a rubber spatula until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla and salt.
- Cover and transfer to a refrigerator to chill until it is completely cold, preferably overnight.
- Process the mixture in an ice-cream machine according to the manufacturer’s instructions until ready.
- Once the ice-cream is done churning, fold in the honey comb, sprinkle with bee pollen, if using, then transfer into a chilled bowl and freeze until firm.
- Melt the butter in a medium sized non-stick fry pan over medium-high heat.
- Add the banana slices then sprinkle over the sugar. Cook, turning occasionally until lightly browned, 2 minutes on each side. Transfer to a plate and set aside.
- Pre-heat the oven to 200 C (390 F). Center a rack in the oven.
- Place the butter in a skillet then transfer it to the oven whilst it is pre-heating. Let the butter melt in the oven until it is beginning to brown.
- Meanwhile, process the eggs in a blender until light and fluffy, 20 seconds. Add the buttermilk, vanilla, flour, hazelnut meal, sugar, cinnamon and salt and process again until just combined, 20 more seconds.
- Pour the batter into the prepared skillet.
- Return to the oven and bake until the pancake is puffed and golden brown, 13 to 18 minutes.
- Serve hot, with the caramelised bananas, honeycomb ice-cream, extra toasted hazelnuts and a drizzle of honey, if desired.