Plantain and Ginger Buttermilk Pancakes with Smoked Bacon

I’m not sure why I didn’t share this recipe in time for pancake day last year when I came up with it, or even why since then, but here it is in time for this year.

Now when it comes to pancakes I like to keep it simple going with a classic batter, thin British/crepe style pancakes and topping them with lemon juice and sugar – pure and simple – and I’m not one to go for the mix of a savoury and sweet combo like fried chicken, waffles and maple syrup.  Though, here I am breaking my own ‘rules’ with American style pancakes AND mixing savoury and sweet – giving the thick pancakes some omph with the oh so amazing plantains and ginger, and dishing it up with smoked bacon and agave.  This is a meal to gorge on!

Enjoy!

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Serves 3 – 4

Prep. part

240g  ripe plantain (the more black it is, the more ripe it is), peel off skin

20g ginger, peel off skin

1/2 tsp ground cinnamon

140g plain flour

1tsp bicarbonate of soda

1 egg

280ml buttermilk

200ml semi skimmed milk

Salted butter to grease pan

3 pieces of smoked bacon per person

Agave to serve

Assembling part

• Blitz raw plantain and ginger in a food processor until smooth.
• Sieve the flour and bicarbonate of soda into a mixing bowl and whisk in the buttermilk and milk, followed by the egg.
• Fold in the plantain and ginger.
• Put bacon on to grill, turning halfway through.
• Put a frying pan onto heat and use kitchen towel to grease the pan with some butter.
• Using a ladle, pour batter into frying pan in a circular motion and filling in any gaps. You should be able to fit about 3 pancakes in the pan at a time depending on the size of your frying pan.
• Fry each pancake for about 3 – 4 minutes until golden brown before turning over.
• Serve up the pancakes topping them with the smoked bacon and drizzling with agave.

Enjoy!

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