Fluffy Pancakes
Overview
The thick, risen pancake is a North American and British form rather than an African one, and the source for this recipe says so directly: it describes itself as a basic UK recipe. It is included here as a plain reference version, not as a dish with a claim on the continent. That distinction matters because Africa has its own pancakes and they are not this. The Nigerian pancake, known colloquially as diet, is thin, dense and deliberately savoury, carrying onion and ground pepper in the batter alongside the sugar. Hausa masa is a fermented rice cake, spongy and slightly sour, cooked in a pan of round wells. Ethiopian injera is a fermented teff flatbread that functions as a plate. Each of those is a distinct thing with its own technique and its own place at a table. What this recipe offers is the baking powder raised, egg and milk enriched, butter cooked pancake that most of the world now recognises from breakfast menus. It is genuinely good and genuinely simple, and there is no reason not to make it. There is also no reason to describe it as African cooking, and the honest position is to present it as what it is.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Sift the flour and baking powder to remove any clumps.
- 2In one bowl, combine the dry ingredients
flour, baking powder, sugar and salt.
- 3
In a smaller bowl, crack in the eggs, pour in the milk, melted butter and vanilla essence, and mix well with a fork.
- 4
Make a well in the dry ingredients, pour the wet ingredients in, and gently fold the batter together with a wooden spoon until there are no longer any large lumps.
- 5
Heat a pan over medium heat and add a teaspoon of butter or vegetable oil once it is hot.
- 6
Scoop a small portion of batter into the pan.
- 7
Cook for 2 to 3 minutes a side. It is ready to turn when bubbles appear across the surface.
Africook’s Notes
Personal notes from Jennifer Ezeokoli- Do not overmix. Combining the wet and dry ingredients beyond the point where large lumps disappear knocks the air out and gives flat, heavy pancakes. A few small lumps are correct.
- Mix the wet and dry components separately and thoroughly before they meet. You can beat each as much as you like; it is only the final combining that must be gentle.
- For a version without baking powder, use three quarters of a teaspoon of baking soda and swap the milk for buttermilk or soured milk, since baking soda needs acid to work.
- For a version without eggs, use a flax egg: one tablespoon of ground flaxseed mixed with three tablespoons of water, left 15 minutes to thicken.
- Berries, nuts, chocolate, lemon zest or spices such as cinnamon and nutmeg can go into the batter at the folding stage.
Reviews
5 reviews
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my batter had too many lumps at first because I rushed pouring the egg and milk mixture into the flour, but I let it sit for 5 mins and it turned out soft. Chicago cold weather made the melted butter solidify fast in the bowl though!
used 250ml Clover milk instead of measuring strictly by cups and sifted the baking powder twice. texture was super fluffy and lekker, but cook time took closer to 30 mins on my stove because medium heat was scorching the butter.
made these for breakfast this morning after fajr. using a wooden spoon to fold the batter gently really works, no heavy pancakes here. the smell of the melted butter and vanilla in the hot pan was just amazing sha.
Used whole milk here in the US since I couldn't get Peak, but that 1 teaspoon of vanilla essence made the kitchen smell just like home. Folding gently with the wooden spoon is key o, they rose so thick.
herh, 4 tablespoons of sugar makes it almost like cake oo! Very delicious and fluffy paa, but back home in Cape Coast we use a bit less sugar so we can eat it with savory sides. Good recipe still.