Plantain Walnut Pancakes With Walnut Coconut Yogurt
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Wheat Flour (whole-)1 cup
All-Purpose Flour3 tbsps
Brown Sugar (packed)1 tsp
Baking Soda1 tsp
Salt2 tbsps
Vegetable Oil1.333333 cups
Buttermilk1 cup
Walnut (chopped toasted)1 cup
Plain1 cup
Sweetened Flaked Coconut1 tbsp
Maple SyrupDirections:
1
In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt
2
In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk
3
Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed
4
There will be lumps in the batter
5
In another bowl, beat the egg whites to soft peaks and fold them into the batter
6
Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil
7
Drop the batter onto the griddle by tablespoons and cook the pancakes for 1 to 2 minutes, or until bubbles form on top and bottom is golden
8
Flip pancakes and cook for another minute or until undersides are golden
9
Using a spatula, transfer pancakes to a platter and keep warm until all of the pancakes are cooked, repeating the process with the remaining oil for brushing the grill
10
Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired
11
In a small bowl, stir together the yogurt, walnuts, coconut, and syrup, until combined
12
Refrigerate until ready to use, and bring to room temperature before topping pancakes
13
Yield: 1 1/2 cups