Plantain Pancakes With Rum Sauce

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is one of my husband's recipes. You can use a banana instead of a plantain but bananas tend to be smaller than plantains so use a very large banana or 2 small bananas. ***The directions have been written by my husband, if you have any questions I will do my best to answer them.

Ingredients Nutrition

Directions

  1. Combine all ingredients for pancake batter in mixer. mix thoroughly. ( batter will be lumpy ).
  2. proceed to cook like normal pancakes.
  3. combine butter, milk and sugar in small saucepan over medium heat.
  4. cook, whisking regularly until smooth and sugar is dissolved (5-6 mins).
  5. add rum and cook for two minutes more, whisking thoroughly.
  6. serve sauce hot over pancakes.
Most Helpful

4 5

The batter is very thin - my pancakes didn't hold shape very well, but I didn't care. They were light, almost like a Swedish plattar, and the vanilla complimented the plantains nicely. I used leftover plantains that I had already grilled, though I think very ripe (black) plantains, already cooked, would work best.

4 5

I had one leftover plantain from a Caribbean dinner party and wanted to find a unique way to use it. These are quite tasty, but I wish I had waited until my plantain was super ripe (black skin). Mine was just turning black which made it a bit too firm for these pancakes. We tried to mash them and/or cut them in tiny pieces for the batter. I was concerned because the batter seemed so thin, but they are quite yummy. The rum sauce was a great addition. I only used 3 T. of butter and Splenda blend brown sugar, as well as skim milk. My husband asked me to keep this recipe and make them again, but I'm afraid I just don't keep plantains on hand!