Sweet tatale

Tatale is normally a savoury pancake but it enjoys a sweet make-over with coconut and spices.


  • 2 plantains - over-ripe - black skin
  • 100g/3½oz plain flour
  • 1 tbsp desiccated coconut
  • ½ tsp mixed spice
  • 25g/1oz raisins
  • ½ tsp grated nutmeg
  • ½ tsp ground cinnamon
  • oil to shallow fry


  1. Peel the plantain and mash the flesh in a bowl.
  2. Sift in the flour and add the remaining ingredients, mixing to form a batter. The batter should be the consistency of a scotch pancake mix. You can add a little water if you find it too thick.
  3. Heat a large pan, brush it very lightly with just enough oil to stop the mix sticking then pour half-cups of the batter into the pan to form individual pancakes.
  4. Cook over a moderate heat until bubbles appear then turn over and flatten with a palette knife. Fry for another minute or two until cooked through. Keep warm whilst you cook the remaining mix.
  5. Serve with chopped fresh fruit and honey or a spicy drizzle (See “Poached plantain in spicy drizzle” recipe). Scatter with toasted desiccated coconut.

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