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Try SavoraDecadent Plantain Pancakes with Date Syrup
These aren't your average pancakes! Ripe plantains create a naturally sweet and incredibly moist pancake, perfect for a weekend brunch. Drizzled with homemade date syrup and a sprinkle of cinnamon, they're a Middle Eastern-inspired treat that's sure to impress.
Ingredients
- Ripe Plantains2
- All-Purpose Flour1 cup
- Baking Powder2 teaspoons
- Ground Cinnamon1/2 teaspoon
- Salt1/4 teaspoon
- Milk1 cup
- Egg1
- Vanilla Extract1 teaspoon
- Dates (Medjool)10
- Water1/2 cup
- Lemon Juice1 tablespoon
- Olive Oil2 tablespoons
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Learn MoreMethod
Prepare the Date Syrup: Pit the dates and combine them with water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the dates are very soft. Blend the mixture until smooth. Set aside to cool slightly.
Prepare the Plantains: Peel the plantains and mash them well with a fork until mostly smooth. A few small lumps are okay.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract.
Mix Batter: Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Fold in Plantains: Gently fold the mashed plantains into the batter.
Cook Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
Flip and Cook: Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve: Serve the pancakes warm, drizzled with date syrup and a sprinkle of extra cinnamon, if desired.
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