| Cameroon pancakes garnished with fruits |
Cameroon-style pancakes are one of my favorite breakfast treats. Light, thin and delicious, they make a lovely first course for guests—most people fall in love with them from the very first bite.
Over the years I’ve made these flat pancakes countless times. Sometimes I add many ingredients, and other times I keep it simple with just flour, sugar and water. They are quick to prepare and always leave you wanting more.
In Cameroon, Nigeria and several other African countries these are commonly called pancakes. In culinary terms they are closer to crepes—thin and delicate—while what many call pancakes elsewhere tend to be thicker and fluffier. Either way, I love Cameroon-style “pancakes” as they are.
The twist in this version is the addition of coconut milk and coconut flakes, which add a lovely, tropical flavor. I’m a big fan of coconut in many dishes, so I enjoy adding it whenever I can. Today’s recipe highlights that coconut touch in these pancakes.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1 cup coconut milk
1/2 cup coconut flakes
2 eggs
1/4 teaspoon vanilla extract or ground nutmeg (optional)
A pinch of salt
Coconut oil or vegetable oil for frying
Method
In a bowl, whisk together the flour, sugar, salt and vanilla or nutmeg. Gradually add the coconut milk and stir until you have a smooth batter. The batter should be neither too thin nor too thick—if it’s too thick add a little water; if it’s too thin add a bit more flour.
Beat in the eggs until fully incorporated, then fold in the coconut flakes.
Heat a nonstick skillet over medium heat and lightly oil it with a small amount of coconut or vegetable oil. Spoon two scoops of batter into the pan and tilt the skillet so the batter spreads thinly and evenly. Small bubbles appearing on the surface indicate the underside is cooking. Flip the pancake and cook the second side for about 1–2 minutes, or until lightly golden.
Continue cooking the remaining batter, adding a touch of oil between batches as needed.
Serve the pancakes warm with a glass of milk or your favorite beverage. They are lovely with fresh fruit, a drizzle of honey or a sprinkle of extra coconut flakes.
Notes
For a more traditional Cameroon pancake, substitute water or regular milk for the coconut milk and omit the coconut flakes. Use vegetable or groundnut oil if you don’t have coconut oil.
If you have access to fresh coconut, homemade coconut milk and local “coconut sweet” make excellent substitutes and deepen the coconut flavor. I used extra virgin coconut oil to enhance the coconut aroma, but plain vegetable oil works fine if coconut oil is not available.
Please let me know how your pancakes turn out—comments here are appreciated. If you share a photo on social media, feel free to post it there too, but don’t forget to leave your thoughts below.
Love you lots!