Pancake Recipe: How to Make Nigerian Pancake
Nigerian Pancake is quite different from the regular
pancake. The ingredients consist of sugar, pepper and onion, which gives the
pancake a sweet, slightly spicy and savory taste, that will keep you asking for
more.
During my varsity years, there was a fow24news.com among my
flat mates on whether or not, onions and peppers were required in Pancakes; the
first group would only use peppers in theirs', while the other group won't have
pancakes without onions; at the end it was finally concluded that these two
ingredients (/when added to your taste/) are what really gives the Nigerian
Pancake it's distinct taste.
I always use both and
my pancakes come out irresistible; you should try it out. Here's an easy
recipe, you'll surely love. Enjoy!
Ingredients for Nigerian Pancake
- 125 gr Plain Flour
- 2 raw Eggs
- 200ml whole milk OR
120ml evaporated milk OR 3tablesponful powdered milk - 100ml Water (/more or
less/)
- 2 tablespoonful
Butter/margarine (/melted/) or vegetable oil
- 4 tablespoonful Sugar(/more or less/)
- Chilli pepper or
Scotch bonnet(/atarodo/) (/to taste/)
- 1 tablespoonful
Onions (minced)(/to taste/)
- 1/4 teaspoon Salt - A pinch of Nutmeg(/optional/)
- 1-2 tablespoonful vegetable oil (/for greasing the pan/)
If you're using evaporated milk, you'll need about 200 ml
water, if you're using powdered milk, dissolve in 300ml water. To mince the
onion, you can pound it OR grate whole onions with the small sides of the
grater or blend until smooth in a dry mill/blender.
Baking powder is not
necessary in Nigerian pancake but if you want to add it for more fluff, then go
ahead and add 1 tablespoonful of baking powder/.
Preparation
Break the eggs into a
wide bowl, add the melted butter and sugar; Cream(mix) together using a whisk
or wooden spatula.
Add the minced onions, pepper, salt, nutmeg and the milk.
Whisk Thoroughly.
Gradually add the
flour and keep on whisking. The mixture would begin to thicken and look lumpy.
*
Then, gradually add the water and continue stirring until
the pancake batter is smooth with a runny consistency.
The lighter you make the batter, the thinner the pancakes
will turn out.
Place a little oil on a pan (preferable a non-stick pan) spread
the oil with a brush to grease the whole surface and heat up until 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 30 seconds, then flip over and cook the other side.
Tip : if you are in a hurry , use an electric whisk or pour
all the ingredients into a blender and blend until smooth.
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