The best delicious Plantain Walnut Pancakes With Walnut Coconut Yogurt recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plantain Walnut Pancakes With Walnut Coconut Yogurt recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plantain Walnut Pancakes With Walnut Coconut Yogurt.
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1/2 c Whole-wheat flour
1/2 c All-purpose flour
3 tb Brown Sugar, Packed
1/2 ts Double acting baking powder
1/2 ts Baking soda
1/4 ts Salt
2 Eggs, separated, whites, At
-Room Temperature
2 tb Vegetable oil
1 Ripe plantain, mashed
1 1/3 c Buttermilk
1/2 c Walnuts, toasted and chopped
In a large bowl, mix together the flours, brown sugar, baking powder,
baking soda and salt. In a medium bowl, whisk together the egg yolks, 1 1/2
tablespoons of the oil, plantain, and buttermilk. Add the liquid mixture to
the dry mixture, along with the walnuts, and stir until batter is just
mixed. There will be lumps in the batter. In another bowl, beat the egg
whites to soft peaks and fold them into the batter. Heat a griddle over low
heat and brush with some of the remaining 1/2 tablespoon of oil. 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. Flip pancakes
and cook for another minute or until undersides are golden. 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. Serve pancakes with the Walnut Coconut Yogurt and maple
syrup, if desired. Yield: 4 to 6 servings c.1996, M.S. Milliken and S.
Feniger, all rights reserved.
Yields
4 Servings
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