|Banana Breakfast Dumplings from Joy the Baker.|
YUM! These little guys are so good that I had to open up with that word. From Joy the Baker, these Banana Breakfast Dumplings are tasty and healthy and are just as good reheated the second, third, or fourth day (if you even have leftovers to last that long). I tweaked mine a bit to work with the ingredients I had on hand, like using whole wheat flour instead of gluten free flour. The dumplings are sort of like thick pancakes but take a bit longer to cook and the batter has a thicker consistency. However you would describe them, they're good with the Vanilla Bean Maple Butter Joy lists or just regular maple syrup. I even brought some to work this week and forgot some syrup and they were still good all plain-jane. Now let's get cooking!
Original Recipe from Joy the Baker:
Gluten-free Banana Breakfast Dumplings with Vanilla Bean Maple Butter
makes about 16 dumplings
1 1/4 cup Cup4Cup Gluten-free Flour (I used whole wheat flour)
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 tablespoons melted unsalted butter
1 teaspoon pure Beanilla Mexican vanilla extract (I used just regular vanilla extract)
1 cup buttermilk (in a pinch, put three tablespoons of lemon juice in a 1-cup measuring cup. Fill the rest with milk. Let it curdle for a minute. Now you have buttermilk!)
1 ripe banana, mashed (you can easily freeze over ripe bananas to bake with later. Just defrost them in the microwave for 2 minutes before using)
oil or butter for frying the dumplings
Vanilla Bean Maple Butter
1/2 cup pure maple syrup
1/2 cup (1 stick) unsalted butter, cold
1 Tahitian vanilla bean, seeds scraped
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon. In a large measuring cup, beat together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients all at once into the dry ingredients and stir together until just incorporated and no flour patches remain. Fold in mashed banana. Allow to rest for 5 minutes while the skillet heats up.
Place a nonstick skillet over medium-low heat. Add a generous teaspoon of oil or butter and allow to heat.
Pour 2 Tablespoons of batter onto the griddle. I used a small cookie scoop. Cook on the first side until the underside is golden brown. Carefully clip dumpling and cook until golden brown and dumpling is mostly cooked through. Try not to flatten the top of the dumpling but leave it tall and doughy. Let cooked dumplings rest on a heat proof plate in a 200 degree F oven until ready to serve. Serve warm with Vanilla Bean Maple Butter.
To make the Vanilla Bean Maple Butter, heat maple syrup in a small sauce pan. In a small bowl, smash together butter and vanilla bean. This will help the butter soften slightly, and help work and stubborn clumps out of the vanilla bean seeds. Slowly whisk bits of vanilla butter into the warm maple syrup. Keep the temperature low; the maple syrup should never boil. Whisk to emulsify then set aside while dumplings fry. Serve warm.
Once again, YUM!