Plantain Walnut Pancakes With Walnut Coconut Yogurt

Recipe Ingredients

1/2 cup	31g / 1.1oz	Whole-wheat flour
1/2 cup	31g / 1.1oz	All-purpose flour
3 tablespoons	45ml	Packed brown sugar
1/2 teaspoon	2.5ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2		Eggs - separated, whites at room temperature
2 tablespoons	30ml	Vegetable oil
1		Very ripe plantain - mashed
1 1/3 cups	315ml	Buttermilk
1/2 cup	73g / 2.6oz	Walnuts - toasted and chopped
		Walnut Coconut Yogurt - see * Note
		Maple syrup - if desired

Recipe Instructions

* Note: see the "Walnut Coconut Yogurt" recipe which is included in this collection.

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6326 broadcast 11-29 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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