Pancakes (African Style)
Pancakes, African style, are comforting, tender, and tasty pancakes that are a cross between a crepe and an American pancake. A great make-ahead breakfast topped with either butter, syrup, or cinnamon sugar!
Not a week goes by in my household without making these tender pancakes. They’re my son’s favorite breakfast. Who am I kidding? They’re mine too, for several reasons—childhood memories, comforting rich taste, and, of course, simplicity.
I started making these pancakes when I was about 10 years old, with no precise measurements. They tasted different each time because, in my culture, all you need to know how to cook is knowing what ingredients you need. So armed with flour, eggs, milk, and oil, I embarked on my pancake-making venture with pride and dedication. At the time, I loved them, and I knew my pancakes were good.
However, whenever I had an opportunity to sample pancakes sold at my neighborhood patisserie (French pastry shop), I grabbed it with both hands. They were always spot-on tender and tasty. One day, I was bold enough to politely ask the lady for the recipe. She looked at me as if something was wrong with me. She didn’t say a word, which meant I was going to have to figure out how to make them better on my own.
Fast forward to the present day. After making a gazillion pancakes, I now have a recipe that I’m proud of, along with some lessons learned.
Making the Best African-Style Pancakes
Whisking the eggs separately and letting the batter rest for at least an hour to relax the gluten makes for really light and tender pancakes. Also, nutmeg and melted butter add flavor and texture.
These tender pancakes are a little thicker than crepes but thinner than American pancakes. They’re comparable to South African or Swedish pancakes. I call them African pancakes because, in Cameroon, we just call them pancakes.
The beauty of this recipe is how versatile it is. I haven’t found anything quite like them in restaurants in the States. But my expectations may be too high.
How to Make African-Style Pancakes
- Sift the flour, sugar, nutmeg, and salt together.
- Beat the eggs and milk in a large bowl.
- Mix the flour mixture into the eggs and milk until combined. Then stir in melted butter. (I took a shortcut and blitzed the eggs and milk on low, then added the rest of the ingredients.) (Photos 1-2)
- Wait – Let the batter rest for about an hour in the refrigerator or overnight.
- Heat a pan, then lightly coat it with oil.
- Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, flip, and cook the other side. (Photos 3-4)
- Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill it with nut butter, jam, or cream cheese. Enjoy!!!
Recipe Notes and Tips
- For lighter pancakes, use 1 cup milk and ½ cup water instead of 1½ cups of milk.
- Omit the sugar and vanilla for a savory version that goes great with meat and vegetables.
Make-Ahead and Storage Instructions
They create a great make-ahead breakfast. Make the batter the night before and cook them up quickly in the morning.
Store cooked pancakes between layers of parchment or waxed paper, then seal them in a ziplock bag. They’ll last 2-3 days in the fridge or 4-3 months in the freezer.
What to Serve With African Pancakes
Deck it up however you like: clotted cream, cream cheese dip, or cinnamon sugar. My preference is fresh fruit on the side and a cup of tea.
To turn this recipe into a decadent dessert, try caramel sauce, whipped cream, or ice cream.
More African Comfort Food Recipes
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”Og7KUoMo” upload-date=”Mon Aug 06 2018 19:45:03 GMT+0000 (Coordinated Universal Time)” name=”African Pancakes” description=”African Pancakes — a comforting, rich, tender and tasty pancakes that are a cross between crepe and American pancakes. A great make ahead breakfast topped with either butter, syrup or cinnamon sugar!”]
This blog post was originally published in August 2013 and has been updated with additional tips, new photos, and a video.
African Pancakes
Ingredients
- 2 cups (240g) flour
- ½-⅔ cup (100-130g) sugar
- ¼-½ teaspoon (1g) nutmeg
- ¾ teaspoon (4-5g) salt
- 6 eggs
- 1½ cups (354ml) milk
- ¼ cup (60g) melted butter
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) oil, optional (as needed to grease the pan)
Instructions
- Sift together the flour, sugar, nutmeg, and salt, and set aside.
- In a large bowl, beat the eggs and milk together with a mixer or by hand.
- Mix in the flour mixture until everything has been incorporated. Then stir in melted butter and vanilla extract.
- Let the batter rest for about an hour in the refrigerator or overnight.
- Heat a skillet or a non-stick frying pan, then lightly coat it with vegetable oil, cooking spray, or clarified butter.
- Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, or until the bottom is lightly browned. Lift it with a spatula, turn, and cook the other side.
- Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill them with nut butter, jam, or cream cheese.
Tips & Notes:
- Oil the pan for the first pancake so it doesn’t stick, but you probably won’t have to do it for the rest. I have an oiled paper towel on hand just in case.
- Feel free to reduce the sugar by half. Several who have tried this recipe say it’s excellent but a little too sweet.
- For lighter pancakes, use 1 cup milk and ½ cup water instead of 1½ cups milk.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
