Ever wanted some gluten-free, delicious, and easy to make breakfast snack? The millet pancake will be your go-to breakfast for sure! Here’s how you will go about it:
INGREDIENTS (FOR TEN PANCAKES)
- 1 cup of Carol’s Pure Wimbi flour
- 1 teaspoon of baking powder
- 2 tablespoon of sugar (use 4tablespoon if you do not intend to use additional syrup when serving)
- ½ teaspoon of cinnamon
- ½ teaspoon of salt
- 2/3cup or 160ml milk
- 2 eggs
- 2 teaspoon of lemon juice or white vinegar
- Butter or margarine or oil for cooking
You can add all or one of these ingredients if preferred but the pancakes are still delicious without them
- ½ cup or 50g desiccated coconut
- ¼ cup or40g raisins
- ½ teaspoon cardamom
- Maple syrup, honey, fruit for serving-all optional
- Add all the dry ingredients- Carol’s Pure Wimbi flour, salt, baking powder, cinnamon powder, and sugar to a bowl or a jug for easy pouring. Mix well until combined. Add any of the optional ingredients that you are using.
- Now add the milk-egg and vinegar to the dry ingredients.
- Mix gently until combined. This will give you a very /liquid/loose/light batter. Please do not add more flour as the mix will come together on the pan.
- Heat a pan and spread some butter/margarine/oil
- Pour about ¼ cup of the batter and without swirling let the batter spread to form a thick circle.
- Cook on one side until bubbles form on top and the edges of the pancakes start to crisp up. The middle will still be a bit runny, flip and cook on the other side adding oil/butter/margarine as needed until golden brown on both sides
- Best served warm but keeps well for about 2 hours without the need for warming
- You can add some bananas and berries on top before serving to kids and maple syrup or honey for adults
- Store leftovers pancakes in an airtight container ( I doubt you will have any) In the fridge for a maximum of 1 week.
By Numbi Gichuki, Fursa Africa
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