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Kenyan Pancake.

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Bokello’s Kenyan Pancakes

This is a double of Bokello's recipe, but we love it so much that it is barely enough for a hungry family of 4, even with fruit and eggs or bacon.
PREP TIME15 mins
COOK TIME30 mins
BATTER RESTING TIME (OPTIONAL)30 mins
Servings4 people
AuthorChef Omari

Equipment

  • crepe pan or chapati pan

Ingredients

PANCAKE BATTER

  • 4eggs
  • 1 1/4cupsmilk
  • 2tbspsunflower oil
  • 3tbsplime or orange zest, very loosely packed about 1 lime worth
  • 1 1/4cupsflour
  • 2tspground cinnamon
  • 2tbspsugar
  • 1/4tspsalt
  • 3tbspbutter for pan

GARNISH

  • granulated sugar to sprinkle on top
  • wedges of lime, 










    optional

Instructions

PREPARE BATTER

  • Crack eggs into a medium bowl and whisk. Whisk in oil and milk and set aside.
  • Zest lime into a large bowl. Add flour, sugar, cinnamon, salt, and stir to combine. Add egg mixture and whisk to combine until a smooth batter is formed.
  • Put aside until ready to cook. If you can leave it 30-60 minutes to allow the flour to absorb liquid, even better.

COOK THE PANCAKES

  • Heat non-stick pan on medium heat. Crepe/chapati pans work best. When hot, add a bit of butter and let it melt, then put the pancakes on as you might make a crepe.
    It takes a while to do them one by one but they are so deliciously worth the wait! As you continue to cook, stack completed pancakes on a warmed dish and cover, or in an oven-safe dish in a 200 degree F oven, covered with a damp, clean kitchen towel.

ENJOY

  • We like to enjoy it along with fruit and eggs or bacon. Omari recommended sprinkling with a bit of sugar and rolling it up, and that is how we always eat it now.

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