← Nouns Cooking · West & East African

Ingredients

• 250 g Plain (all-purpose) flour
• 50 g Sugar
• 1 tsp Baking powder
• ½ tsp Salt
• ¼ tsp ground nutmeg (or cinnamon)
• 2 Eggs
• 600 ml Milk
• 2 tbsp Butter, melted
• ½ Onion, very finely chopped (optional)
• 1 Scotch bonnet chilli, very finely chopped (optional)
• 2 tbsp oil for the pan

Method

1. Whisk the flour, sugar, baking powder, salt and nutmeg in a bowl and make a well in the middle.
2. Add the eggs and pour in the milk gradually, whisking, until you have a smooth, thin batter like single cream. Whisk in the melted butter. For savoury pancakes, stir in the onion and scotch bonnet.
3. Heat a non-stick frying pan over medium heat and wipe it with a little oil.
4. Pour in a ladle of batter and swirl to coat the pan thinly. Cook for 1–2 min until the edges lift and the underside is golden, then flip and cook for 1 minute more.
5. Stack on a plate while you cook the rest, oiling the pan as needed. Roll or fold and serve warm with tea.

Tips

• Let the batter rest while the pan heats; it makes the pancakes more tender.
• Keep cooked pancakes under a clean tea towel so they stay soft.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Eat Well Abi