The African Pancake is a straightforward yet delicious meal. Just like most Pancakes, the African pancake consists of ”dry ingredients” – Flour, leavening, and sugar and ”wet ingredients” – milk, Egg, and butter. However, it’s unique texture is what makes it different from the fluffy Pancake.
The recipe here resonates more with the method of making the Nigerian pancakes, however, other African Pancake recipe shares the same similarity with the Nigerian style because they all have the same thin and soft bread like texture be it the Ghanaian pancake, the Cameroonian pancake or the South African pancake.
These pancakes are right for every day and any topping!
What’s the difference between the African Pancakes and the fluffy Pancakes?
The basic African Pancake has a soft crust, and it’s more like a soft thin bread – this is the texture that defines African pancakes, in general, be it the Nigerian Pancake, the Cameroonian pancakes, or the Ghanaian Pancakes. Although there might be some slight variation in spices, however, the texture is pretty much the same.
How to keep pancakes warm.
To keep the Pancakes hot, simply cover them loosely with an aluminum foil and keep the pancakes in a 200°F oven for as long as 20minutes.
Can I use Oil in place of butter for making the African pancakes?
Yes, you can use Oil; however, butter adds the most flavor. Skimping on butter robs pancakes of moistness. The butter needs to be melted for the best result.
Can the African Pancake be frozen?
Yes, leftover pancakes can be frozen. Once it’s cooled, place them in an airtight container and freeze them for up to one month. Once frozen and reheated, they may not be as supple as the freshly made ones, but they are still delicious and convenient.
Nigerian Style Pancakes
- 2 Eggs
- 11/2 cup of Milk
- 3 Tablespoons of Melted Butter
- 2 Cups of all purpose Flour
- 1/4 Cup of Sugar 4 Tablespoons
- 1 Teaspoon of Baking Powder
- A pinch of Salt
- Cooking oil For frying
- Dry Ingredients: In a Bowl, add the Flour Sugar and Baking Powder and set aside
- Wet Ingredients; In a Bowl, mix the Eggs, Milk, and Butter together.
- Now, mix the wet and dry Ingredients,
- Mix until the becomes smooth and lump free
- Heat a griddle or pan and add about 1 to 2 teaspoons of Cooking Oil
- Ladle about 1/4 of a cup (more or less depending on how big you want your pancakes to be) at a time into the Pan.
- Spread the batter into a circle by rotating and tilting the Pan (you can check video above)
- Flip to the other side as soon as you see the batter is beginning to solidify
- Cook the other side for about 30-40 seconds or till light Brown
- This yielded 10 medium sized Pancakes
Notes1 - Don't over mix the batter this will lead to a tough Pancake as the mixing will develop the gluten level in the flour 2 - Use a heavy bottomed and preferably non stick Pan this will help prevent the batter from burning before cooking 3 - Have all your ingredients at room temperature.
If you make this African Pancake recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen