recipe
Nigerian Pancakes: Thin and Lightly Spiced
Thin, flexible pancakes with a little sweetness and chili warmth. A smooth batter and a quick pan swirl give them their delicate shape.
Includes a 10-minute batter rest.
About 8–10 eight-inch pancakes (estimated)
Ingredients and method
About 8–10 eight-inch pancakes (estimated)
Planning estimate: 35–50 min · Moderate. Includes a 10-minute batter rest.
Timing guide: Includes a 10-minute batter rest and cooking each pancake separately.
Method
- Whisk the eggs with the cooled butter and half the water. Gradually whisk in the flour until smooth. Add the evaporated milk, remaining water, sugar, salt and optional chili. The batter should pour freely rather than drop in thick dollops.
- Rest the batter for 10 minutes while you prepare a plate and an 8-inch nonstick skillet. Stir again. If it has become too thick to spread readily, add water a tablespoon at a time.
- Heat the skillet over medium heat and wipe with a thin film of oil. Pour in about 1/4 cup batter and immediately tilt the pan to cover its base with a thin layer.
- Cook for about 1–2 minutes, until the surface is set and the edge releases. Slide a spatula underneath, flip and cook for another 30–60 seconds, until both sides have light brown patches and there is no wet batter.
- Transfer to the plate, fold or roll, and repeat, lightly oiling the pan as needed. Lower the heat if the edges brown before the top sets. Serve warm with egg stew, tea or your preferred breakfast accompaniments.
A thin pancake, not a fluffy stack
This version follows a thin, unleavened style. There is no baking powder, and the pan is tilted to spread the batter. Whisk out flour lumps before adding all the liquid so the finished pancakes have an even surface.
Milk and flour measurements matter
Evaporated milk is concentrated but unsweetened; condensed milk adds much more sugar. Weighing 150 g flour is the most repeatable option because cup packing varies. Contains wheat, egg and milk. A few small tears in the first pancake usually mean the pan or flipping timing needs adjusting.
Serving and keeping leftovers
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked leftovers to 165°F; add a splash of water to stews or rice if needed.