Behold the best pancakes you will ever make — Cameroonian pancakes that are soft, fluffy, sweet and utterly delicious.
If pancakes were a vegetable, I would be thrilled, because I could eat them every day. I love pancakes in all forms: American pancakes, waffles, Nigerian, Ghanaian, Kenyan and Cameroonian pancakes — store-bought or homemade, plain or filled, sweet or savory. Yet a good homemade pancake is unbeatable. For extra indulgence, drizzle chocolate spread over them and prepare to be delighted.
The basic ingredients are simple: flour, water, sugar and eggs. In years past I made pancakes with only flour, water and sugar and they still turned out great. This is the way I grew up making pancakes in Cameroon. They look like crepes but are slightly thicker, and differ from American pancakes in texture and feel. These recipes are similar across West and East Africa, so you might also see nearly identical versions from Nigeria, Ghana, Kenya or South Africa.
Cameroonian pancakes require only a handful of ingredients and a few simple steps. They make a perfect breakfast or snack — light, satisfying and quick to prepare.
Variations: fold shredded coconut into the batter to create coconut pancakes, or layer these pancakes into a chocolate crepe cake for a decadent treat.
How to make Cameroonian pancakes:
Cameroonian Pancakes
Ingredients
- 2 cups flour (about 250 g)
- 1/2 cup granulated sugar (100 g)
- 3 eggs
- 1 cup liquid milk (240 ml) — see notes
- 1/4 teaspoon salt
- 1 cup warm water
- 1 1/2 teaspoons vanilla extract (or substitute 1/2 teaspoon ground nutmeg)
- 3 tablespoons oil
Instructions
- In a large bowl, whisk together the flour, sugar and salt.
- Add the warm water, milk, vanilla extract and 2½ tablespoons of the oil. Mix until a smooth batter forms.
- Beat the eggs, then stir them into the batter until fully incorporated.
- Heat a frying pan over medium heat. Add about 1 teaspoon of the remaining oil and spread it to coat the base. Let the pan heat for about 2 minutes.
- Pour approximately 1/4 cup of batter into the pan, or just enough to coat the bottom depending on your pan size.
- Cook the pancake for about 2 minutes until the underside sets and browns. Flip with a spatula and cook 1–2 minutes more. Remove to a tray.
- For the next pancake, you can cook without adding more oil because the batter already contains oil. If your pan is not nonstick, add about 1/2 teaspoon oil before cooking each pancake to prevent sticking.
- Serve warm. I love these with a drizzle of chocolate and fresh fruit.
Notes
1. If you only have powdered milk, use 1/2 cup powdered milk added to the dry ingredients, then use 2 cups water instead of 1 cup liquid milk.
2. Evaporated milk adds extra richness and flavor.
3. These pancakes are moderately thick; add an extra 1/2 cup water if you prefer a lighter, thinner texture.
4. Frying only the first pancake with added oil and cooking the rest without extra oil reduces overall greasiness while still preventing sticking.
Nutrition
Carbohydrates: 38 g |
Protein: 6 g |
Fat: 8 g
Additional Info
If you try this recipe, I’d love to see your photos — share them on my Facebook page or tag me on Instagram @preciouscore. Enjoy your pancakes!