The recipe for today is Nigerian pancakes and it is similar to crepes in textures and how you want your mixture should be except that it is savory, Nigerian pancakes require onions, pepper which can be adjusted to your preference.
Some people eat Nigerian pancakes with fried stew, some eat it with salad and chicken, there’s no right or wrong way to eat it. You can also prepare it without pepper. I used fresh milk for but you can use evaporated milk and water for it. Powder milk mixed with water can be substitute for it as well.
Let’s get started!
You might want to try these;
- 1 cup All-purpose flour (plus about 2 tablespoons)
- 2 Eggs (room temperature)
- 1.5 cups Whole Milk or water (or mix powder milk with water if that’s what you have or 1/2 cup evaporated plus 1 cup water)
- 3 Tablespoons Butter (or oil)
- ¼ cup Sugar (adjust to your preference)
- 2 Teaspoons Pepper flakes (or 1 small habanero; adjust to your preference)
- 1-2 Green onions (chopped)
- ½ Small Onion (chopped)
- Pinch of Nutmeg (optional)
- Splash of vanilla extract (optional)
- Pinch of salt
- Olive oil for cooking (or your favorite)
In a medium size bowl, melt butter and allow it to cool, whisk eggs in the butter.
While butter is cooling dice onion and green onion, if you’re using habanero finely chop it up.
Add milk, vanilla extract (if you’re using) into the egg mixture and combine.
Sieve nutmeg (if you’re using), salt and flour and add to the wet ingredients.
Add onions, pepper and combine until smooth.
You want to achieve a running batter like crepes
Heat about 1-2 teaspoons of oil in a small non-stick pan over medium heat. Scoop about 1/8-¼ of batter (depending on the pan size) tilt the pan around to allow the batter to spread out a little bit and cook for a few seconds to about 1 minute. When you notice the batter has bubbles flip and cook the other side until golden brown. Remove onto a plate, repeat the process until you exhaust the batter.
Serve with your hot or cold chocolate, tea, eggs, or your choice of side dish. Enjoy!
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