© by Mike McColl, with styling by Mia Bachmaier
MAKES 2 PANCAKES
Living up to the plantain’s easy-going reputation, this recipe is fast and simple, but manages to pack in a lot of satisfying flavour and texture. It makes a tasty side to a great steak for dinner, or served with eggs for breakfast. It’s easy to remember, too: just use 1 plantain, 1 egg, and 1 tablespoon of flour for the pancake, and the rest is up to you. I’ve suggested some other flavourings here to inspire you.
1 RIPE PLANTAIN, PEELED (SEE TIP)
1 EGG, BEATEN
1 TABLESPOON ALL-PURPOSE FLOUR, PLUS EXTRA AS NEEDED
1/4 TEASPOON SALT
1/2 MEDIUM ONION, COARSELY GRATED
1/4 TEASPOON GROUND NUTMEG
FAT OR OIL, FOR FRYING (EQUAL PARTS BUTTER AND OLIVE OIL WORK WELL HERE, AS DOES LARD OR DUCK FAT)
CRÈME FRAÎCHE, SOUR CREAM, OR YOGURT, FOR SERVING
IN A BOWL, using your hands or a potato masher, smash plantain. Add beaten egg, flour, and salt. Stir well, then add grated onion and nutmeg; stir to combine. The batter should resemble a thin porridge. If it’s too thin, add a little more flour.
IN A FRYING PAN over medium-high heat, heat fat until it begins to shimmer. Pour in half of the plantain batter (reserve the rest) and cook pancake until the edges darken at the bottom and some bubbling appears on top, 2 to 3 minutes. Flip over and cook bottom until golden brown. Transfer pancake to a plate, keeping warm. Repeat with remaining batter, adding more fat or oil to the pan if necessary.
SERVE IMMEDIATELY with your choice of topping.
TIP: When buying plantain for this recipe, look for skins that are at least as black as they are yellow, or even more so. This means that their flesh will be soft and sweet.