Plantain Pancake
Thin, crêpe-style pancakes made from overripe banana purée, blended with milk, water, eggs, butter, vanilla and nutmeg. Served with coconut sauce or cinnamon sugar.
Ingredients
| 2 | medium overly ripe bananas (1 cup purée) | |
| 2/3 cup | 160 ml | milk |
| 3/4 cup | 180 ml | water (add more if too thick; 1.5c) |
| 1/4 cup | 60 ml | sugar (adjust to taste) |
| 5 | eggs | |
| 76 g | melted butter | |
| 1 tsp | 5 ml | vanilla extract |
| 1/2-1 tsp | 2.5–5 ml | nutmeg |
| 1½ cup | 360 ml | flour |
| 1/2 cup | 120 ml | oil (optional) |
Instructions
- Cut up peeled bananas. Add to a blender and blend until puréed. You may also do this with a potato masher. Then add the rest of the ingredients and pulse several times until all the ingredients are thoroughly mixed. Scrape the sides if need be and do one last pulse.
- Let the batter rest for about 30 minutes or more in the refrigerator, or overnight.
- Heat a skillet or a non-stick frying pan, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Pour in about 1/2 cup of batter, depending on your pan or skillet. Tilt the pan so the batter spreads across the bottom. Cook the pancake for about 1 minute on each side, or until the bottom is light brown.
- Serve hot with coconut sauce, cinnamon sugar, powdered sugar or syrup.
From ImmaculateBites.