Nigerian pancakes are popularly eaten at breakfast like most parts of the world but can be eaten at any time of the day.
These delicious pancakes are sweet and savoury at the same time, making an excellent base for sweet or savoury filling, depending on preference.
The Nigerian-style pancakes have a unique texture; they are thicker than a crepe but not fluffy like American pancakes.
Ingredients:
Onion
Scotch bonnet pepper
All-purpose flour
Baking powder
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Salt
Sugar
Cinnamon
Milk
Butter (Melted)
Egg
Oil for frying
Preparation
- Peel and chop the onions very thinly. Remove the stalk from the scotch bonnet pepper and chop thinly too.
- Add the plain flour, baking powder, sugar, salt and cinnamon into a bowl. Mix with a wooden spoon or whisk to get rid of big lumps.
- Pour melted butter into a separate mixing bowl. Break the eggs into this bowl and add the milk. Whisk thoroughly until bubbles start to form.
- Pour the dry ingredients into the bowl containing the wet ingredients and whisk until the batter is smooth, with a slightly runny consistency. Don’t over mix the batter, as this will lead to tough pancakes. If there are lumps in the batter, don’t worry; it will cook evenly.
- Place a non-stick frying pan on the hob under medium heat. Add a teaspoon of oil to the pan.
- Pour the minced onions and peppers into the pan and stir with a spatula for a few minutes. Remove from the pan when the onions start to brown and allow to cool before adding into the batter.
- Wash the pan and place back on the hob. Dip a brush or kitchen paper in a little oil to lightly grease the base. The oil should only coat the surface of the pan as we do not want to fry the pancakes.
- Scoop the batter into the pan and swirl to spread evenly. When the edge of the pancake starts to brown, and you can see bubbles on the surfaces, gently lift with a spatula to flip.
- Allow the other side to brown lightly too.
- Repeat this process until the remaining pancake batter is used up. Then, serve the pancakes warm with your favourite filling.
