Plantain Pancake Research

Recipe #4: Plantain Pancake

Serves 2
Ingredients:
 2 pieces, medium almost ripe plantains, choose the ones that are slightly firm to the touch and not mushy
 2 Tbsp., heaping all-purpose flour
 1 piece, medium egg, lightly beaten
 1 tsp. white sugar
 ¼ tsp. baking powder
 ¼ cup milk or water
 dash nutmeg
 dash powdered sugar
 drop vanilla extract
 canola oil, just enough to shallow fry the pancakes

Directions:
1. Except for the plantains, powdered sugar and cooking oil, pour the rest of the ingredients into a bowl. Mix well to remove visible lumps. Set aside.
2. Using Blade A, chop the plantains into small, thin disks. Drop these into the batter.
3. Place a skillet over medium heat. Pour in a small amount of oil and swirl it around so that the cooking surface is lightly
Carefully ladle in ½ cup of the plantain batter into the hot oil. Let the pancake cook for 1 to 3 minutes on the first side, or until the edges are set and bubbles form in the middle. Flip the pancake and cook the other side for another minute. Do not press down. Transfer the cooked pancake into a serving plate.
5. Repeat step #4 until all the batter is cooked.
6. Stack the pancakes and sprinkle with a little powdered sugar. Serve while warm.

Cooking tip: always cut your zoodles. Although long noodles are fun to make, these are difficult to cook and eat. Cutting your zoodles is also a great way of controlling portions. Recipe #5: Curly Plantain Fries

Serves 2
Ingredients:
 2 pieces, medium unripe plantains (substitute sweet potatoes or squash)
 1 Tbsp., heaping all-purpose flour
 1 tsp. corn meal
 1 piece, medium egg, lightly beaten
 dash sea salt or kosher salt
 canola oil, just enough to deep fry the plantains

Directions:
1. Combine all-purpose flour and corn meal in a bowl. Set aside.
2. Using Blade B, slice the plantains into long, thick noodles. Drop these into the egg. Gently submerge for even coating.
3. Dredge the fries into the flour-cornmeal