Loading Video...

Plantain Pancakes

  • Level: Easy
  • Total: 55 min (includes chilling time)
  • Active: 25 min
  • Yield: 8 pancakes
Save Recipe

Ingredients

6 very soft, blackened plantains, chopped

1 1/2 cups yellow cornmeal 

1 cup buttermilk 

1/2 cup all-purpose flour 

4 tablespoons (1/2 stick) unsalted butter, melted 

3 scallions, thinly sliced 

1 small sweet onion, chopped

3 tablespoons minced fresh ginger

2 teaspoons kosher salt 

Canola oil, for the griddle 

Directions

  1. Mash the plantains in a large bowl with a potato masher until slightly chunky. Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky. Cover the bowl and refrigerate for 30 minutes.
  2. Line a baking sheet with paper towels. Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil. Ladle 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-inch circle. Make as many pancakes as you can, leaving some space between each. Griddle the pancakes until golden brown, about 3 minutes per side. Transfer to the baking sheet to drain any excess oil. Repeat with the remaining canola oil and batter until all the batter is used. Serve hot. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Blueberry Buckwheat Pancakes

Banana Dutch Baby Pancake