“A basic Nigerian pancake is made using regular pancake batter with a bit of onion, pepper and sugar added. My mum used to make these a whole lot when we were quite young and it was always a hit, served with a hot or cold beverage.” – Dobby, Dobby’s Signature
Nigerian Pancake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
The added condiments in the pancake batter give this quick meal a distinct taste!
Course:
Breakfast
Servings: 12 pancakes
Ingredients
- 2 eggs room temperature
- 10 tablespoons all-purpose flour
- 1 cup whole milk
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 2 Scotch Bonnets or other hot pepper, finely chopped
- 1/2 medium sized onion chopped (about ½ cup)
- 2 tablespoons margarine/butter or vegetable oil
Preparation
-
In a small bowl, whisk the eggs thoroughly and set aside.
-
Sieve the flour in a separate medium-sized bowl. Pour in the milk to form a smooth batter.
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Gently fold in the whisked eggs, sugar, salt and milk to form a smooth, runny batter (the more milk/eggs you add, the thinner your pancakes will be). Add the chopped pepper and onions and mix to incorporate.
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Heat a non-stick frying pan and add a little butter/margarine or vegetable oil; spread evenly over the bottom of pan.
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Pour 2 to 3 tablespoons of batter into the pan and swirl to spread evenly. Cook for 1 minute and flip over for a further 30 seconds.
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Transfer to a plate and repeat the process until the batter is used up.
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Serve hot with any beverage.
Cook's Notes
Difference between Nigerian Pancake and American Pancake, according to Lola, an African blogger from Chef Lola's Kitchen:
"The Nigerian Pancake is a little denser and has more texture while the classic American Pancake is lighter and fluffier."