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Spring Fruit Trifle
Chef Larry Walker Jr.-Wichita Airport Hilton Buttermilk pancakes layered with whipped cream and
fresh fruit, finished with sautéed bananas and maple syrup
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Ingredients:
12 Pancakes, dollar size
½ cup Strawberries, sliced ½ cup Mango, diced ½ cup Kiwi fruit, sliced 2 cups Whipped Cream 3 Bananas, cut in slices 1 cup Maple Syrup 3 Tbsp. Butter |
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Directions:
Spread whipped cream on each pancake. Place 1 kind of fruit onto 4 of the pancakes and continue to do this until all the pancakes have each of the fruits (i.e., 4 pancakes with strawberries; 4 pancakes with mango and 4 pancakes with kiwi). Stack each of the pancakes on to one another forming a 3 level tower of pancakes, alternating fruits (pancake with strawberries, pancake with mango, pancake with kiwi and continue until all pancakes have been stacked). Drizzle the plate with the sautéed bananas and maple syrup, serve warm
In a heavy skillet, melt the butter and sauté the bananas. When the bananas start to caramelize, add the maple syrup and bring to a boil. Once the maple syrup starts to boil, remove from heat and serve immediately. |
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