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Banana bubelach with fruit compote

2 banana bubelach with fruit compote

Banana bubelach with fruit compote

Name: Banana bubelach with fruit compote
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Jewish
Ingredients: 4 tbsp fine matzo meal; ½ tsp ground cinnamon; 4 eggs; 1 large or 2 small ripe bananas (around 200g unpeeled), peeled and mashed; rapeseed or sunflower oil for frying; 200g dried apricots pitted; 100g dried figs stems removed and halved; 100g golden raisins or sultanas; 100g dried apple rings; 2 whole cloves; 1 cinnamon stick; 1 star anise; 1 Earl Grey teabag; Greek yogurt and honey, to serve

Victoria Prever

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Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

plus 1 hr infusing and 3 hrs chilling

A star rating of 3 out of 5.2 ratingsRate

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Mark the Jewish Passover holiday with a breakfast feast of bubelach (the Yiddish word for 'babies' or 'sweethearts'). Traditionally, they’re made with matzo meal and egg – we've added banana, too

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp fine matzo meal
½ tsp ground cinnamon
4 eggs
1 large or 2 small ripe bananas

(around 200g unpeeled), peeled and mashed
rapeseed or sunflower oil

for frying

For the compote

200g dried apricots

pitted
100g dried figs

stems removed and halved
100g golden raisins or sultanas
100g dried apple rings
2 whole cloves
1 cinnamon stick
1 star anise
1 Earl Grey teabag
Greek yogurt

and honey, to serve

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Nutrition: Per serving

kcal348
fat8g
saturates2g
carbs54g
sugars41g
fibre7g

high
protein11g
salt0.3g

Method

step 1

Put the compote ingredients in a large heatproof bowl with 1 litre boiling water. Leave for at least 1 hr.
step 2

Tip the compote into a medium saucepan, bring to the boil over a medium-high heat, then reduce the heat to medium-low and simmer for 15-30 mins until the syrup has thickened and the fruit is tender. Chill the fruit for at least 3 hrs.
step 3

Put the matzo meal and cinnamon in a medium bowl with a large pinch of salt. Beat the eggs in a jug and gradually pour into the matzo meal while stirring until combined and lump-free – you may need to use a whisk if there are still lumps remaining. The batter should be thick enough to drop from the spoon. Stir in the banana.
step 4

Heat 1 tbsp oil in a non-stick pan over a medium heat. When hot, ladle a quarter of the mixture into the pan, spreading it out to form a pancake about 12cm across, and cook for 2-3 mins until bubbles start to appear. Use a fish slice to flip it and cook for 2-3 mins more until the underside is golden.
step 5

Keep the cooked bubelach warm in a low oven while you finish cooking the rest of the pancakes. Remove the teabag and whole spices from the compote, and serve with the pancakes, a dollop of Greek yogurt and some honey, if you like.

Recipe from Good Food magazine, April 2023

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A star rating of 3 out of 5.2 ratings

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