Plantain Pancakes with Rum Sauce
Transport your breakfast to the tropics with these irresistible Plantain Pancakes with Rum Sauce. Made with ripe plantains, these pancakes boast a naturally sweet and tender texture, perfectly spiced with a hint of cinnamon. Each fluffy bite is elevated to indulgent perfection with a rich, buttery rum sauce made from brown sugar, heavy cream, and a splash of dark rum, adding a luscious caramel-like finish. This recipe is easy to prepare and ready in under 40 minutes, making it an ideal choice for a luxurious weekend brunch or a special breakfast treat. Serve these golden pancakes warm, generously drizzled with rum sauce, and watch them disappear from plates faster than you can flip the next batch! Keywords: plantain pancakes, rum sauce, tropical breakfast, brunch recipes, sweet pancakes.
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Recipe Information
Ingredients
- 2 medium Ripe plantains
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1.25 cups Milk
- 1 Eggs
- 1 teaspoons Vanilla extract
- 3 tablespoons Butter (melted)
- 2 tablespoons Unsalted butter
- 0.5 cups Brown sugar
- 0.5 cups Heavy cream
- 2 tablespoons Dark rum
- 2 tablespoons Cooking oil or butter (for greasing the pan)
Instructions
Peel and mash the ripe plantains in a large mixing bowl until smooth.
In a separate bowl, combine the all-purpose flour, baking powder, granulated sugar, salt, and ground cinnamon. Mix well.
Add the milk, egg, vanilla extract, and melted butter to the mashed plantains and stir until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing until the batter is smooth and free of lumps. Let the batter rest for 5 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Remove from the skillet and keep warm.
To make the rum sauce, melt the unsalted butter in a small saucepan over medium heat.
Add the brown sugar and stir until it dissolves completely and the mixture becomes smooth, about 2 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 1-2 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the dark rum. Let the sauce cool slightly.
Serve the plantain pancakes warm, drizzled generously with the rum sauce. Enjoy!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 49.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
