Plantain pancakes are similar to pancakes, but they have a sweet plantain flavor to them. It's delicious for breakfast or as a dessert with a coconut sauce.
2 medium overly ripe plantains 1 cup puree
1 1/2 cups flour
2/3- cup milk
3/4 cup water (add more if too thick)
¼ cup sugar adjust to taste
1/3 cup melted butter
1- teaspoon vanilla extract
1/2 -1 teaspoon nutmeg
½ cup oil optional
Plantains, peeled and cut up Add to a blender and purée until smooth. You can use a potato masher for this. Then add the rest of the ingredients and pulse a few times until everything is well combined. If necessary, scrape the sides and give it one last pulse.
Allow the batter to rest in the refrigerator for at least 30 minutes or overnight.
Lightly cover a skillet or nonstick frying pan with vegetable oil, cooking spray, or clarified butter once it has been heated. Then, depending on the size of your fry pan or skillet, pour about 12 cup of batter. Tilt the pan so that the batter covers the entire bottom. Cook for 1 minute on each side, or until light brown on the bottom.
Serve with a dollop of coconut sauce, cinnamon sugar, and a pinch of paprika.
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