Read more about How-To
Pancake as its name implies is a cake made from a pan. They are mostly flat, brown and made with or without oil and butter. The major components of a pancake are egg, flour, and sugar. However, other ingredients can be added to enhance the taste. Pancakes can be taken with berries, syrups, honey, cream, eggs, bacon and sausages.
Ingredients
190 grammes of plain flour 2 Eggs. Evaporated milk or a sachet of powdered milk in water. 2 tablespoons full or a dash of Butter/margarine (melted) or vegetable oil. A table-spoon full of sugar. Chilli pepper or Scotch bonnet (Atarodo) to spice up. A ball of Onions. 1/4 teaspoon full of salt. Two pinches of Nutmeg (This is not compulsory). Baking powder (this is optional in making a Nigerian pancake, but you can add to make them fluffier and soft).Sign up to the Connect Nigeria daily newsletter
Preparation
- Dissolve milk (whether powdered or evaporated) in within 180 to 200ml quantity of water
- Mince, grate or pound your ball of onion and peppers. You can also choose to dice or slice your onions in tiny bits.
- Rinse and break the two eggs into a wide bowl, add the melted butter and sugar; mixing them together using a whisk, a flat cooking spoon or a wooden spatula.
- Add the grated onions, pepper, salt, nutmeg and milk. Whisk Thoroughly.
- To prevent lumpy balls in your pancakes, gradually add the flour and keep on mixing. The mixture would begin to thicken and become smooth. You can add more liquid milk or water provided the pancake batter starts to feel too thick. Stir until it is smooth with a runny consistency
- Pour little oil or tip a dash of butter on a pan (a non-stick pan is very reliable for pancakes, it helps reduce messing flips), spread the oil with a brush to grease the whole surface and heat up until hot (but not too hot!).
- Using a ladle (soup spoon), scoop up some of the pancake batter and pour into the hot pan. Gently tilt the pan, so that the batter can evenly coat the surface of the pan.
- Cook one side of the pancake for a few seconds, flip over the dough when it begins to brown under or release bubbles on the surface. Keep flipping until both sides of the pancake is light brown.
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