“These pancakes have us wanting for a warm breeze from the Gulf and full belly from the Quarter.”
These pancakes are a departure from the traditional cranberry and pumpkin dishes. They remind Kirkland, owner of David Kirkland Catering and chef at Turn Restaurant, of spending time at the New Orleans Jazz & Heritage Festival. “Walking around the track, listening to amazing music, eating ourselves silly with crawfish, étouffée, and beignets—and, finally, hitting Bourbon Street for bananas Foster,” he says. “These pancakes have us wanting for a warm breeze from the Gulf and full belly from the Quarter.”
¼ cup unsalted butter
½ cup dark brown sugar
3½ Tbsp. dark rum
1½ tsp. vanilla extract
½ tsp. ground cinnamon
3 medium bananas, peeled and sliced on the bias into medallions
1½ cups all-purpose flour
¼ cup semolina flour
1 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 Tbsp. granulated sugar
¼ cup rolled oats
1½ cups buttermilk
2 large eggs
4 Tbsp. unsalted butter, melted
Powdered sugar for serving
1. Make the compote: In a large, deep skillet over medium heat, melt the butter. Stir in the brown sugar, rum, vanilla extract, and cinnamon. When the mixture begins to bubble, after 3–5 minutes, place the bananas in the pan, stirring them in the sugar mixture to coat evenly. Cook until the bananas are hot, 1–2 minutes.
2. Make the pancakes: In a large bowl, sift together the flours, baking powder, baking soda, salt, and granulated sugar. Stir in the oats.
3. In a separate bowl, whisk the buttermilk with the eggs and butter. Whisk the liquid into the dry ingredients. The batter will be slightly lumpy.
4. Heat a lightly oiled frying pan over medium-high heat. Scoop the batter into the pan, using about ¼ cup for each pancake. Brown on both sides.
5. Top the pancakes with the compote and powdered sugar and serve.