Nigerian Pancake

 

 

 

 

 

 

Pancake really is a universal meal and makes its appearance on breakfast tables all over the world. A basic recipe for pancakes can be found here. Each region of the world however has its own interpretation to this flat bread. In Nigeria, pancakes are made with flour, margarine and eggs and spiced with a little bit of pepper and sometimes, onions. Growing up, pancakes were a regular treat on Saturday mornings. Good times.

 

 

 

 

 

 

INGREDIENTS:

(1) 195 Grams All Purpose Flour (1-1/2 Cups)

(2) 38 Grams Granulated White Sugar (3 Tablespoons)

(3) 28 grams Margarine (2 Tablespoons)

(4) 1/2 Cup Hot Water

(5) 1/2 Cup Cold Water

(6) 3 Tablespoons Powdered Milk

(7) 1/2 Teaspoon Baking Powder

(8) 2 Large Eggs

(9) A Pinch of Salt

(10) 1/4 Teaspoon Chili Flakes (Or Pepper Powder)

(11) Vegetable Oil for Frying (I prefer Groundnut Oil)

 

 

 

 

 

 

 

PROCEDURE:

(1) Mix Cold water with powdered milk. Also beat the eggs lightly to break them.

 

 

 

 

 

 

 

(2) In a large bowl, mix margarine with sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(3) Next add hot water to mixture to melt the margarine.

 

 

 

 

 

 

 

NOTE: I really do not see the logic in mixing the margarine with the sugar since they all will be melted with the hot water.

(3) Add milk mixture to batter.

 

 

 

 

 

 

 

(5) Next add the eggs.

 

 

 

 

 

 

 

NOTE: Do not add eggs before milk as the hot water will cook eggs.

(6) Add flour and baking powder to batter and mix until you get a smooth batter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE: The usual rule when mixing pancake batter is that a few lumps are good. In Nigeria however, lumps are bad.

(7) Finally add the salt and chili flakes to the batter and mix to combine.

 

 

 

 

 

 

 

NOTE: If using onions, chop finely and add to batter at this point.

 

 

 

 

 

 

 

(8) Heat oil in a frying pan.

 

 

 

 

 

 

 

NOTE: As opposed to brushing the frying pan with a little bit of oil, you want to shallow fry these pancakes in order to get the required texture and look.

(9) Scoop pancakes into frying pan in ladle fulls and fry until the top looks almost dry and air bubbles can be seen. This takes about 4 minutes. You would notice that the pancakes are not fried one at a time but are clustered in the frying pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(10) Flip pancakes to fry the other side. This takes about 4 more minutes. Separate the pancakes with your spoon half way through this second fry.

 

 

 

 

 

 

 

(12) Do a final flip, fry for about 15 seconds and take pancakes out.

 

 

 

 

 

 

 

(11) Drain pancakes on dish lined with paper towels.

 

 

 

 

 

 

END NOTE:

Now what should the proper texture be? When you tear a pancake open, it should look spongy with a lot of air bubbles.