Tuesday, 28 February 2017

Semolina Pancakes with Maple And Nutmeg Roasted Plantain (VEGAN)

Hiya,today i chanced upon this wonderful recipe and i felt it will be selfish not to share it. The following post is by BINTU.   Original post HERE
Pancake day / shrove Tuesday recipe idea – semolina pancakes topped with maple and nutmeg roasted plantains.

"I think I told you before how much we eat pancakes in this house right? But incase you missed it – we eat them A LOT. Three times a week minimum. So I am always looking for ways to jazz up our pancakes and move away that some same old same old. Enter these semolina pancakes topped with maple and nutmeg roasted plantain. A fusion of Moroccan and Sierra Leonean cuisines." BINTU

These light spongy semolina pancakes, calledbeghrir, are apparently very popular breakfast food in Morocco. The yeasty batter is easy to whip up in a blender after which, you have all the fun waiting to see it bubble up to double its size before frying the pancakes. These unique pancakes are full of hundreds of holes, which are the perfect vessel for carrying a whole load of different flavours both sweet and savoury.

The maple roasted nutmegy plantains, on the other hand, were one of my staple Sierra Leone style breakfasts. The nutmeg and plantain flavours really complement each other and are enhanced when caramelized with the maple syrup. Finger-licking good.

A word about these plantains – they need to be served warm. Do feel free to prepare them before hand and simple warm them up in the oven before serving.

These semolina pancakes topped with maple and nutmeg roasted plantain are also dairy free, refined sugar free and suitable for vegans. I have got your back with the perfect breakfast or snack (and film night suppers when watching Casablanca).

So here is how to make semolina pancakes, topped with maple and nutmeg roasted plantain.

PREP TIME

50 mins

COOK TIME

45 mins

TOTAL TIME

1 hour 35 mins

Author: Recipes From A Pantry

Recipe type: Breakfast

Cuisine: African

Serves: 4-6

INGREDIENTS


For the semolina pancakes
400g (14oz) fine semolina
2 tbsp plain flour
2 tbsp caster sugar
2 tsp dried fast acting
2 tsp baking powder
¼ tsp salt
750 ml (3 cups) lukewarm water
For the maple roasted plantains:2 plantains, peeled and cut into cubes
1.5 tbsp olive oil
2 tsp ground nutmeg
Salt
3 tbsp maple syrup

INSTRUCTIONS


1. Place only the pancakes into a blender and blend for about 30 secs until it forms a smooth batter.
2. Pour the pancake batter into a bowl, cover and keep in a warm place for about 45 mins until it has doubled in size and is frothy.
3. Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
4. Add the plantain cubes, oil, nutmeg and salt into a bowl and mix until the plantains are well coated.
5. Transfer the plantain cubes to the baking tray place in the preheated oven and bake for about 20 mins or until done.
 6. Make sure to turn the plantain cubes half way through cooking.
7. When done take the plantains out of the oven, mix in the maple syrup and return to the oven for a further 6 mins.
8. Peheat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush and add ladles of the batter to the frying pan.
9. Cook the pancakes for about 2 mins till bubble appear on the top of the pancakes, then turn them over and cook for a further 2 mins until they are cooked through and golden.
10. Repeat with eh remaining batter until all the pancakes are cooked.
Serve the pancakes topped with the plantains and drizzled with extra maple syrup.
MORE RECIPES ON HER BLOG, DO VISIT.

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