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Nigerian-pancake-recipe

Nigerian Pancake

The added condiments in the pancake batter give this quick meal a distinct taste!

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 pancakes
Author Dobby

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

  1. In a small bowl, whisk the eggs thoroughly and set aside.
  2. Sieve the flour in a separate medium-sized bowl. Pour in the milk to form a smooth batter.
  3. 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.
  4. Heat a non-stick frying pan and add a little butter/margarine or vegetable oil; spread evenly over the bottom of pan.
  5. 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.
  6. Transfer to a plate and repeat the process until the batter is used up.
  7. 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."