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!
Serves 3 – 4
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
200ml semi skimmed milk
Salted butter to grease pan
3 pieces of smoked bacon per person
Agave to serve
- 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.
One thought on “Plantain and Ginger Buttermilk Pancakes with Smoked Bacon”
Roll on pancake day,want to try this recipe!