- 8 ounces flour (250 g)
- 1⁄2 teaspoon salt
- 3 eggs
- 3⁄4 pint milk (about 375 ml)
- 2 tablespoons melted butter (30 ml)
- 2 tablespoons cognac (or brandy or rum)
- 1 cup sugar
- 1 tablespoon cinnamon, ground
Sift together the flour and salt.
Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won’t stick. Butter is also nice for the flavour, but you need very little.
Heat the pan well. For each pancake or crÃªpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
Flip the pancake when the edges start going golden and little bubbles appear on the surface.
Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
* If you’re only using it later, cover with wrap when cold to prevent drying out.
* You can use this batter very successfully to make classic CrÃªpes Suzettes, but make the crÃªpes in a smaller pan (4 – 5 » diameter).
* If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
* Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
* The unfilled pancakes freeze very well.
Recipe for Banana Bread
4.5 tablespoons of butter, softened
2 ripe bananas
2/3 cup of sugar
a pinch of salt
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Mash the bananas till it’s smooth.
Whisk the eggs and set aside.
Mix all your dry ingredients except the sugar and set aside
Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.
Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.
Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂
P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.
Recipe for Akara Pancake
A Cup of Bean Flour
1 egg white
1/4 bulb of Onion
1 Scotch Bonnet Pepper
Half of a Seasoning cube
1/2 cup of water
1 Tablespoon of Vegetable Oil
For Egg White Omelette
3 Egg Whites
A handful of chopped Spring Onion
1 Tablespoon of chopped parsley
Half of Yellow Pepper
1/2 of Red Bell Pepper
Half of a bulb of Red Onion
1/2 of an Avocado
2 small Tomatoes
One Tablespoon of Vegetable Oil
1 Seasoning cube
1/2 teaspoon of black pepper
In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.
In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.
Flip pancake on each side to make sure it cooks.
For the Egg White Omelette
Chop your vegetables and set aside.
Whisk your eggs, season with seasoning cube and black pepper and set aside.
Heat up your pan and stir fry the vegetables on medium heat for one minute.
Pour in your eggs and stir fry with the vegetables and allow the eggs to set.
Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.
Ham & Pea Pancakes
- 1½ cup Golden Cloud Flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 2 large eggs
- 1½c buttermilk
- 220 g ham
- 1 can KOO Fresh Garden Peas, rinsed and drained
- 4 tbsp unsalted butter
- 1 tbsp chopped fresh chives
Large measuring cup or bowl, whisk, large non-stick pan
- In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
- In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
- Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
- Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
- Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
- In a small bowl, combine the butter and chives; serve with the pancakes.
Source : www.koo.co.za