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.