How to make Cameroonian pancakes. These are like crepes by sightly thicker than crepes. They come together in no time! This is the perfect breakfast recipe. Enjoy!
In a large bowl whisk together the flour, sugar and salt.
Add in the water, milk, vanilla extract and 2 and a half tablespoons of the oil. Then mix together to form a batter.
Beat the eggs then add to the batter and mix to incorporate.
Heat a frying pan on medium heat. Add in about 1 teaspoon of the remaining oil. Spread the oil around to coat the bottom of the pan. Let it heat up for about 2 minutes.
Pour in about a quarter cup of the batter into the frying pan (you may need more or less of this depending on the size of your frying pan. You just need enough to coat the bottom.)
Let the side down the pancake cook for about 2 minutes then use a spatula (or an eating spoon haha!) to flip it to the other side and let it cook for 1-2 minutes. Remove and place on a tray.
For the next pancake, place the batter on the hot frying pan without any added oil and let it cook the same way the first one cooked. (Note that no added oil is need here because the batter already contains oil. However, if your frying pan is not smooth on the inside then the batter might stick to the pan. In this case, skip adding oil to the batter and add about half a teaspoon of oil before cooking the subsequent pancakes.)
Serve your Cameroonian pancakes warm - I love serving them with some chocolate drizzled over them and some fruits. So good!
1. You could use powdered milk in case of liquid milk. In that case use half a cup of powdered milk. In this case, the milk should be added to the flour at the beginning then 2 cups instead of 1 cup of water should be used. I must note here that fresh liquid milk is not so popular in Cameroon (but I use it because I can conveniently get it here) In recipes like this, powdered milk or evaporated milk is used.
2. Use evaporated milk for more flavor.
3. These crepes are fairly thick. If you prefer them on the lighter side, add in an additional half cup of water.
4. With this method of frying only the first crepe with oil and frying the rest without, the crepes fried without additional oil are not as oily as those made with oil poured into the frying pan each time. I prefer this method because with this I don't eat more oil than I need to.