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Nigerian Pancake
Ingredients
- 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)
Instructions
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In a medium size bowl, melt butter and allow it to cool, whisk eggs in the butter.
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While butter is cooling dice onion and green onion, if you’re using habanero finely chop it up.
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Add milk, vanilla extract (if you’re using) into the egg mixture and combine.
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Sieve nutmeg (if you’re using), salt and flour and add to the wet ingredients.
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Add onions, pepper and combine until smooth.
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You want to achieve a running batter like crepes
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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.
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Serve with your hot or cold chocolate, tea, eggs, or your choice of side dish. Enjoy!