Best Plantain Pancakes With Rum Sauce Recipes

PLANTAINS IN BUTTER RUM SAUCE

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.

FRIED PLANTAINS WITH POWDERED SUGAR...AND RUM

Steps:

• In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
• There will not be much oil left in the pan.
• Sprinkle a little rum over the strips if desired.
• Sprinkle a little nutmeg on one side.
• A dash of salt on the strips.
• Take out the strips and place on a warm plate. Keep warm in a 250° oven.
• Fry the second batch. Follow the steps.
• Fry the third batch. Follow the steps.
• When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
• Place back on plate.
• Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
• Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

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.

BAKED PLANTAINS IN A BROWN SUGAR-RUM SAUCE

Steps:

• 1. Heat the oven to 375°F. Generously butter bottom and sides of an 8×8-inch baking dish; set aside.
• 2. Peel plantains and trim 1/4 inch off both ends. Slice plantains at an angle to make 1/2-inch oval slices. Layer the plantain slices in the bottom of the baking dish, slightly overlapping slices. (You should get 4 to 5 rows, depending on width of the plantains.)
• 3. Mix together the sugar, brown sugar and cinnamon, and sprinkle it evenly over the top of the layers. Then drizzle the rum and orange juice over the layers. Distribute the butter pieces evenly on top.
• 4. Bake for 30 to 40 minutes or until the plantains are golden brown and beginning to lose their shape. Cool at least 10 minutes, then serve warm or completely cooled. It's great as is, but you can also top each serving with a scoop of vanilla ice cream, for an added touch of sweetness.

GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)

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.

PLANTAIN PANCAKES

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.