2 ripe plantain, peeled
5 tablespoon, milk
¼ tsp all-purpose flour
1/8 tsp salt
1 tsp nutmeg
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Chop the plantain into smaller sizes and transfer to a blender.
Add eggs, eggs, milk, nutmeg, salt and blend until you have a smooth batter.
Heat oil in a pan over medium heat and use 1/3 measuring cup to pour the batter onto the pan.
Cook until the bottom edges of the pancake are golden brown, then flip the pancakes and cook the other side for 1-2 minutes, or until the pancakes are cooked through.