Recipe | Plantain Pancakes

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6 very soft, blackened plantains, chopped

1 ½ cups yellow cornmeal 

1 cup buttermilk 


½ cup all-purpose flour 

4 tablespoons (½ stick) unsalted butter, melted 

3 scallions, thinly sliced 

1 small sweet onion, chopped

3 tablespoons minced fresh ginger

2 teaspoons kosher salt 

Canola oil, for the griddle


  1.  Mash the plantains in a large bowl with a potato masher until slightly chunky. Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky. Cover the bowl and refrigerate for 30 minutes.


  1. Line a baking sheet with paper towels. Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil. Ladle ½ cup of the plantain batter onto the griddle and spread it into a 4 ½-inch circle. Make as many pancakes as you can, leaving some space between each. Griddle the pancakes until golden brown, about 3 minutes per side. Transfer to the baking sheet to drain any excess oil. Repeat with the remaining canola oil and batter until all the batter is used. Serve hot. (

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Herbal Section | Sarsaparilla

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Support Village Voice News With a Donation of Your Choice. For centuries, indigenous people around the world used the root of the sarsaparilla plant for treating joint problems like arthritis, and for healing skin problems like psoriasis, eczema, and dermatitis. The root was also thought to cure leprosy due to its “blood-purifying” properties. Sarsaparilla was later introduced into European medicine […]

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