Banana bubelach with fruit compote
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
- 4tbsp fine matzo meal
- ½tsp ground cinnamon
- 1large 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
- 2whole cloves
- 1cinnamon stick
- 1star anise
- 1Earl Grey teabag
- Greek yogurt and honey, to serve
Step 1Put the compote ingredients in a large heatproof bowl with 1 litre boiling water. Leave for at least 1 hr.
Step 2Tip 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 3Put 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 4Heat 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 5Keep 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.