By Wangui Njau.
Thumbnail Photo Courtesy of cafedelites.com
What you will need
- All-purpose flour.
- Baking Powder.
- Dry Spices. (Cinamon etc.)
- Liquid Flavouring. ( Essence etc.)
- Melted Butter or Oil.
- Dark Chocolate Compound.
- One and 1/2 cups of all-purpose flour.
- 3-4 teaspoons of baking powder.
- 3-4 tablespoons of sugar.
- 1/2 teaspoon of salt.
- 1 or 2 Eggs. (1 Egg = Lighter pancakes; Goes well with spreads, fruits, and chocolates & 2 Eggs = Heavier pancakes; Goes well with cheese, ham, etc.)
- 1 cup of milk. (Milk is what helps your batter achieve the right texture so the amount may vary.)
- 60g or 1/4 cup of melted butter OR 3-4 tablespoons of oil.
- 1-2 teaspoons of Essence. (Optional)
- Sieve the flour, baking powder, sugar in a big enough bowl to avoid pouring over. (if the sugar is fine; If it’s coarse sugar don’t sieve, just add in after you’ve done sieving the rest of the dry ingredients.) Add a well-beaten egg(s), add the cup of milk followed by the butter or oil and the essence. (optional) Mix the ingredients by folding in the mixture until the desired consistency is achieved; Which should be a flowing consistency but thick. (If your batter is too runny then your pancakes won’t rise and be fluffy but will be more like crépes.)
- IN CASE YOU WANT TO ADD FRESH FRUITS INTO YOUR PANCAKES; THIS IS THE STAGE YOU DO SO. YOU CAN ALSO ADD THEM BEFORE YOU SERVE THE DISH.
- Cut the dark chocolate compound into sizeable pieces, like per box, into a cup. You can also add 3-4 teaspoons of water or milk into the cup if you would prefer a lighter glaze. (This is optional and the amount varies to preference.)
- Boil some water in a sufuria and place the cup inside the sufuria and allow it to melt for the glaze. If you want to add spices to the glaze feel free to do so as it melts for even incorporation.
- Heat a pan on Medium-High or Medium-Low heat. (The best pans to use are cast iron or non-stick ALSO Medium-high is best for heavy pancakes while Medium-low is best for light pancakes.)
- Spread the butter or oil by using a paper sheet or the back end of a spoon on the pan. ( minimize the oil or butter used because the batter already has oil or butter.)
- Scoop a spoonful of batter and pour it lightly on the pan to achieve good circular shapes. (If you slump the batter on the pan, you will have funky shapes.)
- Cook each side till even bronzing or browning is achieved. Alternatively, when you pour in the batter onto the pan, flip it when you see small porous holes forming. (It will somehow resemble a sponge) Let them bronze evenly.
- Remove them from the pan as you stack them which allows them to retain the heat.
- Add the glaze to the pancakes or your preferred topping(s) and you are ready to serve the dish.