Best 4 Grandmas Soul Food Pancakes With Plantains Recipes
Indulge in a culinary journey to the heart of soul food with our Grandma's Soul Food Pancakes with Plantains, a delectable fusion of sweet, savory, and wholesome flavors. This recipe collection serves up a tantalizing array of dishes, each bursting with a unique blend of spices and textures. From the classic Southern-style pancakes infused with ripe plantains to the mouthwatering fried plantains, every bite is a celebration of traditional African and Caribbean cuisine.
Embark on a breakfast adventure with our signature Grandma's Soul Food Pancakes, a fluffy and golden stack topped with caramelized plantains. These pancakes are not just a morning treat; they're a hearty and satisfying meal, thanks to the addition of sweet plantains, cinnamon, and nutmeg. And if you prefer a vegan option, we've got you covered with our scrumptious Vegan Soul Food Pancakes with Plantains, a plant-based twist on the classic recipe.
For those who love their plantains fried, we present two irresistible variations. Our basic Fried Plantains recipe offers a crispy and golden treat, perfect as a side dish or snack. But if you're craving a more flavorful experience, try our Fried Plantains with Garlic and Cilantro, where the aromatic duo of garlic and cilantro elevates the plantains to a whole new level.
And to complete your soul food feast, we've included a recipe for creamy and flavorful Mashed Sweet Potatoes. This classic Southern dish is a perfect accompaniment to the pancakes and plantains, adding a touch of sweetness and a velvety texture.
So, gather your loved ones, fire up the stove, and let's embark on a culinary adventure inspired by the wisdom and flavors of our grandmothers. From breakfast to sides, each recipe in this collection promises a soul-satisfying experience that will leave you craving more.
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.
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)
My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious.
Provided by Andrrreag
Categories Pancakes
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.2 g, Cholesterol 37.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 356.4 mg, Sugar 12.4 g
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
Tips:
- Use ripe plantains: Look for plantains that are mostly black with a few yellow streaks. Avoid plantains that are mostly green, as they will be too starchy and not as sweet.
- Boil the plantains until they are very soft: This will make them easy to mash and will help them blend seamlessly into the pancake batter.
- Add a little bit of sugar or honey to the pancake batter: This will help to balance out the slightly bitter flavor of the plantains.
- Serve the pancakes with your favorite toppings: Butter, syrup, fruit, or whipped cream are all great options.
Conclusion:
Grandma's Soul Food Pancakes with Plantains are a delicious and unique twist on a classic breakfast dish. The plantains add a subtle sweetness and a fluffy texture to the pancakes, making them irresistible. Whether you're serving them for breakfast, lunch, or dinner, these pancakes are sure to be a hit with everyone at the table.
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