Cuban Sweet Plantain Pancakes (Tortitas de Platano)

About This Recipe

Tortitas de platano are a Cuban home-kitchen staple built around very ripe, black-spotted plantains, which are naturally sweet enough to need almost no added sugar. This version leans into that gold color with a pinch of turmeric and a touch of cinnamon, giving the batter the warm, sunny hue Cuban cooks often get from annatto oil or overripe fruit alone. The plantains are mashed rather than pureed, so the finished pancake keeps small soft pockets instead of turning gummy. The batter comes together quickly: mashed plantain, egg, a little flour or cornmeal for structure, and a pinch of salt to keep the sweetness in check. Frying in a thin layer of neutral oil over medium heat is the key technique -- too hot and the outside scorches before the center sets; too low and the pancakes turn greasy instead of caramelized. Cuban families often serve these for breakfast with a dusting of sugar, or as a side to garlicky black beans and rice, which is the pairing this recipe leans toward. The result is a pancake with a lightly crisp, caramelized crust and a soft, almost custardy interior that tastes like ripe banana and brown sugar even though none is added directly.

Ingredients

Serves 4

• 3very ripe plantains(black-spotted, peeled)
• 1egg
• 3 tbspall-purpose flour or cornmeal
• 0.25 tspground turmeric
• 0.25 tspground cinnamon
• 0.25 tspfine sea salt
• 3 tbspneutral oil(for frying)
• 1 tbspgranulated sugar(optional, for dusting)

Instructions

1. 1

   Mash the plantains

   Mash the peeled ripe plantains with a fork in a bowl, leaving some small lumps for texture.

2. 2

   Build the batter

   Beat in the egg, then stir in flour, turmeric, cinnamon and salt until just combined into a thick, spoonable batter.

3. 3

   Heat the pan

   Heat oil in a nonstick skillet over medium heat until it shimmers, about 2 minutes.

4. 4

   Fry in batches

   Drop 2-tablespoon portions of batter into the pan, flattening slightly. Cook 2 to 3 minutes per side until deep golden and set in the middle.

   Resist the urge to flip early -- the edges need to caramelize and firm up before turning.

5. 5

   Drain and serve

   Transfer to a paper-towel-lined plate. Dust with sugar if using and serve warm, ideally alongside black beans and rice.

Variations

• •

  Savory version: drop the sugar and cinnamon, add a pinch of ground cumin and serve with garlic mojo.

• •

  Coconut version: replace one tablespoon of flour with shredded unsweetened coconut for texture.

• •

  Baked version: spoon batter onto a parchment-lined tray and bake at 400F (200C) for 12 minutes, flipping once.

Storage

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet over medium heat for 2 minutes per side to restore the crisp edge -- microwaving makes them soggy.

Frequently Asked Questions