Savory Nigerian Pancakes

Savory Nigerian Pancakes
by

These savory Nigerian pancakes where one of the first things I ate when I visited my friends parents house in 2011 and I have always had it at the back of mind to remake it, but somehow always forgot! Almost 5 years later, I am sure I have called Alice at least 10 times to remind me how to make the pancakes that blew my mind away but I still never got around to making it, until today! I woke up this morning and felt like eating pancakes and these came to mind! Unlike other times, I had everything I needed at home so I proceeded to call Alice + her sister Ese to ask one last time and I finally made it!

 

These pancakes are made from  All purpose flour but elevated by adding fresh onions and a little bit of scotch bonnet “rodo” makes it so much better, For the chicken filling, I added bacon and used onion powder and my fave curry powder with some good ol seasoning cube. The result was my palette dancing this morning!  Below is the recipe, I hope you do try it!

Savory Nigerian pancakes

Serves 4-6
Prep time 30 minutes
Cook time 5 minutes
Total time 35 minutes
Meal type Breakfast
Occasion Casual Party
Region Nigerian
Nigerian savory pancakes with cabbage-carrot and chicken filling.

Ingredients

  • 1 tablespoon vanilla essence
  • 1/2 Small onion (chopped into very small pieces)
  • 2 Large carrots (grated)
  • 1/4 Small cabbage (sliced thinly)
  • 1 Large red onion (diced)
  • 8oz chicken breats (diced)
  • 2 thick slices bacon (diced)
  • 1 cup all purpose flour (you can subb with whole wheat/oat flour/almond flour for a healthier option)
  • 1/3 cup sugar (you can subb with vanilla essence for a healthier option)
  • 1 cup Milk (whole or 2%.)

Directions

Step 1 For the pancakes:
Step 2 Add the flour, sugar and pinch of salt and stir together.
Step 3 Add the milk, egg and vanilla and whisk together. Slowly add the dry ingredients into the wet ingredients until they are fully combined. Add the diced onions and pinch of dry pepper and whisk in.
Step 4 On medium heat, place a large frying pan and heat up. Once hot, add a knob of butter and melt. Once melted, scoop the pancake batter using a ladle and pour into the middle of the pan, swirl around to spread. cook until bubbles start to form on the top side or until you feel it is brown on the bottom (about 2-4 minutes) turn and cook the other side for about 1 minute. Remove and place in a plate.
Step 5 For the filling:
Step 6 Add two tablespoons of oil to a shallow frying pan, after about 40 secs, add the onions and saute for about 3 minutes. stirring often to ensure it does not burn.
Step 7 Add the chicken breast and season with salt, 1 seasoning cube, curry powder and onion powder. Stir properly for about 5 minutes until the chicken is cooked. (tip: try and cut all the chicken to the same size so they cook at the same time)
Step 8 Add the cabbage and stir and the carrots last. Stir everything until the seasoning is properly distributed. Remove and place in a bowl.
Step 9 Fill the pancakes with the filling and serve immediately. (Tip: You can make the filling first and as you make the pancakes, you quickly fill and wrap and serve)

savory pancakes4

Till next time,

Lohi

Share

Recommended Posts

Comments

  1. Yum I love savoury pancakes… looks delicious. I’ve always wanted to try something like this with sauteed mushroom and onion filling.Oh and I think you forgot the egg in the ingredients list 🙂

  2. Hmmm these sure do look yummy, I might try them out. Thanks

  3. yummy,love it to piece,wild make mine with Turkey

  4. Nice recipe, it luks delicious will try it out.

  5. Jennifer Says: May 3, 2015 at 11:28 am

    Hey there, how many eggs do you need for this recipe?

  6. […] the typical sweet breakfast menu and offer something more savoury! It was a total HIT!! I made my savoury pancakes with some sausage and peppers. We also had bacon, parfaits, fruits and a signature drink! It was a […]

Leave a Reply

Your email address will not be published. Required fields are marked *