Pancakes ( African Style)
African Pancakes — a comforting, rich, tender and tasty pancakes that are a cross between crepe's and American pancakes. A weekend staple for movie night, and a great make ahead breakfast topped with either butter, syrup or cinnamon sugar!
Not a Week goes by without making these tender pancakes. They are one of my favorite foods!! For several reasons; childhood memories, comfort rich taste, and a great make ahead breakfast. Now, tell me you don't like that!
I started making these pancakes when I could barely see over the stove, with no precise measurements. It always had a different taste, because in my culture , all you need to know in order to cook - are the ingredients. Fast forward to now, I've made a gazillion pancakes.
Whisking the eggs separately and letting the batter rest for at least an hour or more relaxes the gluten found in flour and makes for some really light and tender pancakes. Also nutmeg and melted butter adds flavor to pancakes.
Yes, your reading correctly, there is vinegar in the batter. The vinegar ensures that the pancakes are not rubbery. The longer the mixture stands for, the better the it is. I make my mixture usually in the morning and leave to until tonight for baking. The mixture can be stored in the refrigerator for up to 2-3 days. Just give it a stir.
3 cups flour 3 large eggs 3/4 cup oil 25 ml (1fl oz / 5 teaspoons) vinegar 1/2 tsp Salt 3 tbsp Baking powder 4 cups water Cinnamon and sugar, mixed
Beat the eggs until light and fluffy.
Pour in cooking oil, vinegar and salt and beat for 2 minutes.
Add flour and whisk.
Put baking powder in last and beat for another 1 minute.
You add the water after whisking the batter until it has the runny consistency, if it is to thick add more water.
Remember: The longer the mixture stands for the better the mixture is.
I make my mixture usually in the morning and leave it until tonight for baking. The mixture can be stored in the refrigerator for up to 3 days.
Heat a skillet or a non stick pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Then pour about a 1/2 cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the entire bottom of the pan. Cook the pancake for about 2 minutes, until the bottom is light brown. Lift with a spatula, turn and cook the other side.
If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Add cinnamon and sugar or any filling you prefer.