Nigerian pancake, saving lives since 1900… I was surfing the internet a while ago and stumbled upon a food called ‘hot cake’ I quickly clicked on the recipe to learn more but alas, it was pancake in some other fancy name. So next time you come across these words- hotcake, flapjacks, johnnycakes and griddle cakes, know that it means the same as the pancake you and I know. In Nigeria, we love to put our spin and stamp on most of our borrowed foods, I know some people add onions and other many other things to their pancakes but it is a NO NO for me. The best pancakes I have eaten are made with just cayenne pepper and nutmeg and I’m not sure I’m willing to try the onion version. I sometimes do make sides for pancakes; In fact, my portion of these fluffy pancakes were eaten with fish stew. I know I’m bush like that but I tell you, it was yummy and 3 pieces were murdered before the end of the whole process.
This is my first time of using blender for my pancakes and I found it stress free and fun too. You add all you need to a blender and leave the blender to do its thing for a minute or two. Honestly, these pancakes tasted just like cake. It is airy and fluffy almost like a sponge cake. If you are not a fan of American styled pancake, add more milk/water to your batter to make it lighter and flatter when pan-caking, also reduce the amount of baking powder used by half to help keep the pancake flat.
What you will need
300g plain flour
1tbsp baking powder
1 pinch of salt
3tbsp butter, melted and cooled
Crushed chilli flakes (ata gbigbe/ata ijosin)
Add milk, sugar, salt, baking powder, eggs, butter, flour and other ingredients to a blender and blitz. Pour the mixture in bowl and set aside to stand for about 5 minutes
If you don’t have a blender, add the flour, sugar, salt, nutmeg, baking powder and chilli flakes to a bowl and mix together. In another bowl, add eggs, milk and melted butter together and whisk till well combined. Add the dry and wet ingredients together and rest for 5 minutes.
- I used 125g of evaporated milk and added another 125g of water to achieve the 250g milk needed for this recipe
To make the best pancakes, I’ll advise you use oil instead of butter. Butter tends to burn quickly and that can affect the overall taste of the pancake.
Place a frying pan on a medium low heat, add about half a teaspoon of oil and swirl round the pan. Using a scoop, pour the pancake batter into the oil and fry for about a minute on each side. The pancake is ready to be flipped if it starts bubbling and the edges are easy to lift. Repeat this process till you have exhausted the batter. Serve your pancake with maple syrup, honey or fruits of choice.