When I make them I usually try to find nice yellow plantains, but I have learned how to improvise. If I have a few really ripe plantains I will throw in a green one to help balance the batters consistency. It's trial and error, but as you make them you will easily figure out what works best.
The consistency should comes out of the blender just like pancake batter.
When putting the batter onto the griddle or skillet, I usually put 2 to 3 heaping tablespoons on, and spread it out with the spoon.
We enjoy ours plain with breakfast, but they are great with maple syrup or cut up fruit and a coconut whipped cream.
Ingredients:
1 medium apple peeled and cord and quartered
4 plantains peeled and cubed
Your choice fat for frying
Instructions:
Put ingredients into a high powered blender or food processor.
Blend until the mixture is smooth like pancake batter.
Heat oil on a griddle or skillet over medium heat.
Spoon and spread the batter onto your cooking devise.
Cook for 4 to 5 minuted per side.
Remember to grease you griddle or skillet each time you put a new batch of cakes on.
Serve and enjoy, or let them cool completely and save them for later.
