With Ghanaian pancake, there is always a hint of nutmeg.
Writing this reminds me of that nestle advert in which a grandmother and granddaughter were competing over pancakes or something. What I loved about the advert was when the grandmother said twea nutmeg kakra gumu (put in a little nutmeg). These Ghanaian oldies and nutmeg.
About seventeen years ago, my friend Maame Asabea (may her soul rest in peace) made pancakes to surprise her mother on her birthday. We made it nice and golden and forgot to add nutmeg. When we presented it to her, she was obviously not pleased saying where is the nutmeg in the pancake?
On the side: Realising Britain and Ghana has similar pancakes
I don’t know if Ghanaians took pancake making from the British or the British possibly took it from Gold Coast during trade and later colonization.
I would go with the latter.
So here you are; recipe for Ghanaian pancake
- 1 cup/ 120g pastry flour
- 3 tablespoons sugar
- 1/4 teaspoon nutmeg
- ½ teaspoon vanilla essence
- 1 can/ 325ml evaporated milk
- 1 large egg
- 2 tablespoon margarine or butter melted and cooled
- 3 tablespoons water
- sugar icing for serving (optional)
Whisk flour, sugar, and nutmeg together set aside. Whisk milk, egg, vanilla, margarine and water together. Pour the wet ingredients over the dry ingredients and mix together. If batter is too thick add additional tablespoon of water.
Heat a pan over medium heat till a drop of water sizzles on contact. Put a tiny bit of margarine or butter in a pan, wipe it off with a tissue.
Pour two tablespoons full of batter into pan. Take the pan and swirl the batter around it. Using a spatula, turn the pancake to cook on the other side. Do same for the remaining batter. Dust with icing sugar and serve.
For a thinner pancake, increase water to 1/4 cup
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