Ingredients for Plantain Pancakes With Rum Sauce
- 2 ripe plantains (or 3-4 ripe bananas)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- Vanilla
- 1 large egg
- ¼ cup butter
- Brown Sugar
- Dark Rum
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How to Make Plantain Pancakes With Rum Sauce
- In a large bowl, mash 2 ripe plantains (or 3-4 ripe bananas) with a fork until mostly smooth.
- Add 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, and 1 tablespoon granulated sugar to the mashed plantains.
- Whisk in 1 cup milk and 1 large egg until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- While pancakes cook, prepare the rum sauce: In a small saucepan, combine ¼ cup butter, ¼ cup milk, ¼ cup packed light brown sugar, 1 teaspoon vanilla extract, and a pinch of cinnamon.
- Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved.
- Stir in 2 tablespoons dark rum (optional, can substitute with additional milk or vanilla extract). Cook for 1 minute more, or until sauce slightly thickens.
- Serve pancakes immediately, topped generously with warm rum sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
99g
Fat
45g
Carbs
15g
