FOOD DIY: Denai Moore’s Savoury Plantain Spring Onion Pancakes
This is one of the pullouts from SEASON zine issue 07. A recipe Denai Moore made for our EIC Felicia Pennant and photographer Rebecca Scheinberg from scratch when they visited the musician, chef, and supper club founder at home in Margate. It tastes as delicious as it looks! To read the full feature, buy the issue now.
Time: 50-60 minutes
Ingredients:
1 ripe plantain
1/3 cup plain flour
1 tablespoon melted coconut oil
3 tablespoons of any plant-based milk
1/4 cup cornmeal
Flax egg (1 tablespoon ground flax meal with 3 tablespoons of water)
1 tablespoon of apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon baking powder
1 chopped spring onion (just the green part)
Salt and pepper to taste
Method
Preheat oven to gas mark six. Pierce the plantain with a knife all around to create pockets for steam, then place on a baking tray. Roast it for 25 minutes until it is cooked all the way through inside.
To make the batter, start by making the flax egg – this will keep the whole pancake batter together. Then curdle the plant milk with the apple cider vinegar, which will give the finished pancakes a light fluffy texture.
Bring a small saucepan of water to the boil then add a pinch of salt and the roasted plantain to cook until fork tender. Remove the skin from the plantain and add it to a food processor with the tablespoon of melted coconut oil. Blend into a smooth puree and transfer into a small mixing bowl. Add the curdled milk and combine.
4. Mix all the dry ingredients in another mixing bowl using a spatula. Then slowly add all the dry ingredients to the bowl with the wet ingredients.
5. Heat a pan with olive oil on a medium heat and, using a one-third cup to measure out perfect portions. Cook the pancakes on the first side until bubbles form. Then flip to cook the other side for a further 30-60 seconds.
6. Serve with mashed/sliced avocado, sliced spring onions and your favourite hot sauce.
