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!
Servings 8 pancakes
- 2 cups flour
- 1 1/2 cup milk
- 1/2- 2/3 cup sugar
- 6 eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla flavor
- 1/4- 1/2 teaspoon nutmeg
- 1/2 cup oil optional
Sift together flour, sugar,nutmeg and salt; set aside. In a large bowl, beat eggs and milk together with a mixer or by hand . Mix in flour mixture until everything has been incoporated .Finally stir in melted butter.
Let the batter rest for about an hour or more in the refrigerator or overnight.
Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.Then pour about a 1/2 cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, until the bottom is light brown.
Lift with a spatula, turn and cook the other side. Serve hot sprinkle with cinnamon sugar, powder sugar or syrup
- You have to oil the pan for the first pancake, however, you do not have to do the same for the rest.
- For a lighter pancakes use 1 cup milk and 1/2 cup water instead of 1 1/2 cup milk
Calories: 392kcal | Carbohydrates: 51g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 110mg | Potassium: 131mg | Sugar: 27g | Vitamin A: 400IU | Calcium: 73mg | Iron: 1.9mg