Plantain pancakes

Peel the plantains, cut them up and blend until very smooth; add a little milk if the plantain is less ripe.

Add flour, baking powder, salt, nutmeg, melted butter, eggs and milk and blend until smooth and lump-free, scraping down the sides.

Cook the pancakes, watching closely: they cook a little faster than a traditional pancake and can burn.

Remove from the heat and serve.