The ultimate crowd pleaser and a sensational twist on standard pancakes from The Flygerians. The plantain adds another dimension to these airy delights and will send your palette wild.
2 ripe plantains, peeled and cut into chunks
4 UK medium/US large eggs, separated
60 ml/¼ cup whole/full-fat milk (or dairy-free milk alternative)
1 teaspoon vanilla extract (optional)
1 tablespoon caster/superfine sugar (optional, or to taste)
60 g/½ cup plain/all-purpose flour
1 teaspoon baking powder
2 tablespoons butter or vegetable oil, plus extra for frying
Salt
TOPPINGS
icing/confectioners’ sugar
maple syrup or honey
100 g/¾ cup strawberries, cut in half
100 g/¾ cup blueberries
baking sheet lined with baking parchment
Serves 4 fly people
(2 mini soufflés each)
PREPARE YOURSELF FOR ENJOYMENT
Preheat the oven to 180°C/350°F/Gas 4.
Heat a drizzle of oil in a pan over a medium heat and fry the plantain until golden. Remove from the pan, leave to cool, then transfer to a blender or food processor.
Add the egg yolks, milk and vanilla extract, if using, to the blender with the plantains and blend until smooth and silky.
WHISK THESE BEAUTIFUL FLUFFY DREAMS
Grab a fresh mixing bowl, whisk together the sugar, fl our, baking powder and a pinch of salt, then gently fold in the plantain mixture until it’s well mixed together.
In another clean mixing bowl, beat the egg whites with a hand mixer or electric whisk until they stand in peak form.
Gently fold the egg whites into the plantain batter. When we say gently, we mean it – no heavy hands, we need the mixture standing taller than Big Ben! They may deflate slightly.
INCOMING HAPPINESS
Heat a non-stick frying pan/skillet or oven-safe pan over a medium heat and add a small amount of butter or oil to grease the surface. Once the pan has heated up, pour the plantain pancake batter into the pan. We like to make 2–4 pancakes at a time, but see what you can fit in your pan. Spread the batter evenly with a spatula and cook for 2 minutes on each side or until the edges set.
Transfer them to the lined baking sheet and bake in the oven for 8 minutes or until golden.
Carefully remove the soufflé plantain pancakes from the oven and serve straight away, while hot and steamy.
ADD YOUR CHOSEN TOPPINGS AND CHOP!
This recipe is from The Flygerians Cookbook by Jo and Jess Edun. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.