Carefully peel the plantain with a small knife and cut into slices. Evenly puree the banana pieces together with the eggs and salt in a blender or with the hand blender, no more pieces should float in them. Heat the pan and add the oil. Now put the banana batter into the pan spoon by spoon and turn it once to brown on both sides. For me, this usually takes about 3 minutes per page. Eat immediately or freeze in advance. Makes about 3-4 thin pancakes. That depends on the size of the bananas, at least 12 cm per banana. Tip: You can usually get these bananas in well-stocked vegetable markets, organic markets or even in supermarkets. Plantains must still be green and firm, which makes them difficult to peel. The starch content is still high and they don`t taste sweet or banana-like, they have a neutral taste. The starch content is important for the stability of the pancakes. The softer the banana, the more likely everything will fall apart. The pancakes can possibly also be baked with normal bananas, but they really have to be green. However, the starch content in them is lower than in plantains.
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