Recipe - Plantain Walnut Pancakes With Walnut Coconut Yogurt

One half cup Wholewheat flour
One half cup Allpurpose flour
3 tablespoon Brown Sugar, Packed
One half teaspoon Double acting baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
2 Eggs, separated, whites, At
Room Temperature
2 tablespoon Vegetable oil
1 Ripe plantain, mashed
1 1/3 cup Buttermilk
One half cup Walnuts, toasted and chopped

In a large bowl, mix together the flours, brown sugar, baking powder,
baking soda and salt. In a medium bowl, whisk together the egg yolks, 1 1/2
tablespoons of the oil, plantain, and buttermilk. Add the liquid mixture to
the dry mixture, along with the walnuts, and stir until batter is just
mixed. There will be lumps in the batter. In another bowl, beat the egg
whites to soft peaks and fold them into the batter. Heat a griddle over low
heat and brush with some of the remaining One half tablespoon of oil. Drop the
batter onto the griddle by tablespoons and cook the pancakes for 1 to 2
minutes, or until bubbles form on top and bottom is golden. Flip pancakes
and cook for another minute or until undersides are golden. Using a
spatula, transfer pancakes to a platter and keep warm until all of the
pancakes are cooked, repeating the process with the remaining oil for
brushing the grill. Serve pancakes with the Walnut Coconut Yogurt and maple
syrup, if desired. Yield: 4 to 6 servings c.1996, M.S. Milliken and S.
Feniger, all rights reserved. Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved
Posted to MCRecipe Digest V1 #356

Recipe by: TOO HOT TAMALES SHOW #TH6326

From: Pat Asher asher@mcs.com

Date: Sat, 28 Dec 1996 08:32:40 0600