Plantain Pancakes With Rum Sauce Recipes

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PLANTAINS IN BUTTER RUM SAUCE



Plantains in Butter Rum Sauce image

Quick and easy everyday Latin American dessert.

Provided by Epicureo

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 20m

Yield 6

Number Of Ingredients 6

1 tablespoon sliced almonds, or to taste
½ cup white sugar
¼ cup rum
¼ cup butter
2 plantains, peeled and sliced
1 pinch ground cinnamon, or to taste

Steps:

  • Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
  • Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
  • Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 57 mg, Sugar 25.6 g

PLANTAIN PANCAKES



Plantain Pancakes image

Provided by Guy Fieri

Categories     appetizer

Time 55m

Yield 8 pancakes

Number Of Ingredients 10

6 very soft, blackened plantains, chopped
1 1/2 cups yellow cornmeal
1 cup buttermilk
1/2 cup all-purpose flour
4 tablespoons (1/2 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

Steps:

  • 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.
  • 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 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-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.

GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)



Grandma's Soul Food Pancakes (with Plantains) image

My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious.

Provided by Andrrreag

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 tablespoon butter, or more as needed
2 plantains, cut into 1/2-inch pieces
1 egg
1 cup evaporated milk
2 tablespoons margarine, melted
1 cup all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon butter, or as needed

Steps:

  • Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
  • Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
  • Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.2 g, Cholesterol 37.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 356.4 mg, Sugar 12.4 g

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE



Banana Cinnamon Pancakes With Butter Rum Sauce image

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup milk
1/4 cup packed light brown sugar
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (2-3 bananas)
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 cup pure maple syrup
1 tablespoon unsalted butter
2 tablespoons dark rum

Steps:

  • Pancakes:.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
  • Fold the bananas into the batter.
  • Let rest, loosely covered, for 20 minutes.
  • Combine the melted butter and 1 T oil. Put small amount in skillet.
  • For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
  • Butter Rum Sauce:.
  • Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

PLANTAIN PANCAKES WITH RUM SAUCE



PLANTAIN PANCAKES WITH RUM SAUCE image

Categories     Bread     Breakfast     Fry     Vegetarian

Yield 12

Number Of Ingredients 12

Pancakes
1 large plantain, very ripe
1/2 cup flour
1 teaspoon baking powder
3/4 cup milk
2 teaspoons vanilla
1 egg
Sauce
1/4 cup milk
1/4 cup butter
1/3 cup brown sugar
1 tablespoon dark rum

Steps:

  • 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 min). 5. Add rum and cook for two minutes more, whisking thoroughly. 6. Serve sauce hot over pancakes.

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