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,
- 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'reusing powdered milk, dissolve in 300ml water.
- 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'reusing 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.
* 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.
* 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.
Tip: 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. Repeat thisprocess for the remaining pancake batter.
* 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. Repeat thisprocess for the remaining pancake batter.
HEALTH
BENEFITS OF PANCAKE
1.
It contains vitamin A which keeps the skinand eyes healthy.
2.
It provides the body with immediate energy.
3.
It contains vitamin D needed for normal
growth of both infants and adults.
4.
It contains vitamin B6 which helps the
formation of co-enzyme needed for cell respiration.
5.
It contains vitamin B5 which are hydrogen
carriers round the body.
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