You could say I’m in love with my blue bowl, but not just that. The thing is, I miss what my mama usually made me for breakfast! Even though I just wrote about blueberry pancakes the other day, I thought it’s worth sharing how I make my Kenyan pancakes.
Mind you, no milk this time. And I bet these pancakes are so delicious.
- 1 3/4 flour
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/2 tsp baking powder
- 2 eggs
- 5 decilitres water
- Cooking oil
Number of pancakes
7-8 (depends on what size you choose)
And let me not leave it out; you, of course, need a pan!
It’s simple! First, put the water in a large bowl. Then add the flour. Whisk the batter thoroughly to make it as smooth as possible (well mixed). Then, beat your two eggs into the batter.
Add salt and sugar. Mix/whisk a bit more to make sure everything is well incorporated into the batter.
Heat your pan to medium heat. Moisten your pan with a little cooking oil. I do this because I’ve heard people say, “The first pancake is like two siblings. One has to be a little strange.” Funny, right? But the mistake that leads to this is overheating the pan and putting the batter in a very dry pan, which causes it to stick.
You can now make your Kenyan pancakes, assuming that won’t happen to you. Cook them one at a time, frying them in the same way as chapatis.
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