When I think of pancakes, I think of my Aunt Kate Mokwenye. We call her “Mama Danny”. She is such an innovative cook and pays attention to details like; the firmness of the rice, the consistency of the soup, the texture of the moi moi etc. It just had to be perfect for Aunty Kate.
She showed my sisters and I how to prepare fluffy pancakes with onion and pepper added to it. It was simply delicious. Fluffy, spicy and that lovely crunch of the onion. Yummmm! *rubbing my belle*
I decided to share some of that goodness with you. Adding a bit of my own techniques to make it more fluffier.
Don’t dull! Do it over the weekend if you can. You will definitely love it. It is very different from the rubbery pancakes served out there. And Oh! Pancakes shouldn’t be flat! The fact that it is called pancakes doesn’t mean it should be pressed down and squashed with a frying spoon. Oh no no no! It should be soft and fluffy.
Click Here to help you with measurements.
Tsp. = Teaspoon
Oya make we cook…abi fry?!
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Meal type: Side
Misc: Serve hot
2 cups of flour
3 eggs (separate the yolk from the egg white)
3 fresh chilli pepper (sliced)
1/2 small onion (diced)
1-3/4 cup water
1/3 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
5 tbsp. butter/margarine (melted)
4 heaped tbsp. powdered milk
1/2 tsp. vanilla essence or 1 tsp. vanilla flavouring
Vegetable oil to fry
Sieve the flour, sugar, salt, baking powder into a bowl and mix together thoroughly. Scoop butter/margarine into another bowl melt in a microwave oven for 1 minute (or in a small pan over the fire). Allow to cool.
Crack open the eggs into a bowl. Separate the yolks from the whites. Whisk briskly the whites for a few minutes. Set aside the whites to use soon.
Mix the water with the powdered milk until it is smooth and creamy and pour it into a bowl, stir in the egg yolks, vanilla essence and whisk for a few minutes. Now, add the melted butter/margarine and whisk some more. Pour in the dry ingredients and whisk. Do not whisk batter until it is smooth, leave it be when you start seeing little islands of the mixture floating at the top.
Now, with a wooden spatula, fold in the egg whites gently into the batter. Look closely at the picture to see what I am doing with the whites. After incorporating nicely, add the sliced onion and chilli pepper. Heat up a small frying pan (I used a pan with a diameter of 3 inches). Add a teaspoon of vegetable oil and spread evenly.
Using a ladle (equivalent to 1-1/2 cooking spoon), pour batter into the pan, directly in the middle of the pan, allowing it to flow to the sides. Tilt the pan gently to fill up the sides of the pan, forming the perfect round pancake. Allow to cook over low heat until you see air bubbles at the top and notice the edges of the pancake rounded.
Then flip over with a frying spoon and allow to cook for 1 minute. PLEASE DO NOT PRESS WITH THE FRYING SPOON!. They are pancakes not squashed cakes.
Enjoy with beverages, eggs, sausages, syrups etc.
Nigerian Fluffy Pancakes
I decided not to garnish…leaving you to see the pancakes stacked together in all it’s glory. Yummy, fluffy, spicy…crunchy goodness. Chei!!!
* Please make sure you follow measurements and instructions closely.
* Watch the pancakes in the pan closely to see the bubbles at the top and the edges puffed up before flipping to the other side to avoid crumpled up pancakes.
* Cook over low heat.
* Invest in different sizes of frying pans. They are handy for getting exact shapes and sizes of pastry and egg meals.