Plantain Pancakes

Directions

1. 1
   Mash the plantains in a large bowl with a potato masher until slightly chunky.
2. 2
   Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky.
3. 3
   Cover the bowl and refrigerate for 30 minutes.
4. 4
   Line a baking sheet with paper towels.
5. 5
   Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil.
6. 6
   Ladle 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-inch circle.
7. 7
   Make as many pancakes as you can, leaving some space between each.
8. 8
   Griddle the pancakes until golden brown, about 3 minutes per side.
9. 9
   Transfer to the baking sheet to drain any excess oil.
10. 10
    Repeat with the remaining canola oil and batter until all the batter is used.
11. 11
    Serve hot.