MANY FOR ONE
Regardless of what your source of heat might be--- a gas burner, an electric frying pan or a sigiri; no matter how fancy the name of the product viz. blintzes, crepes or Nockerlin--- all these confections are easily mixed and made from simple batters.
The three equally important cardinal rules to control in producing pancakes and waffles are:
1. The consistency of your batter
2. The surface of your griddle or pan
3. The evenness of its heat
Mix the liquid ingredients quickly into the dry ingredients and do not overbeat. I would advise just enough strokes to barely moisten the dry ingredients and by the way, ignore the lumps.
To get the best results when making pancakes, time allowing, superior results are gained most pancake doughs are mixed and then left aside to rest covered in the fridge for a good 3 to 6 hours or longer before cooking.
Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters then the griddle is ready for use and if the water just sits and boils then the griddle is not hot enough.
500g cassava flour
6 to 6 ripe sukali ndizi bananas
Oil for deep frying
1. Peel and mash the bananas till fine and moist then add half the flour and knead into a fairly stiff dough
2. You may have to add more flour from time to time until you achieve the consistency that you desire when the dough does not stick to your hands.
3. Roll to a ¼ inch thickness on a floured surface and using a cutter or drinking glass cut into rounds
4. When you are ready to fry, heat the oil to almost smoking and fry the pancakes until they are brown and cooked thorough
5. Drain and serve as a snack
6. Pancake, Griddle Cakes Or Butter Cakes
Makes about 14 4 inch cakes
Sift before measuring:
1 ½ cups good quality baking flour
1 teaspoons salt
3 tablespoons sugar
1 ¾ teaspoons double acting baking powder
1 or two slightly beaten whole eggs
2 tablespoons melted butter
1 to 1 to 1¼ cups milk
Mix the liquid ingredients quickly into the dry ingredients test the griddle before cooking
French Pancakes Or Crepes
Sift:¾ cup good quality baking flour
½ teaspoon salt
1teaspoon double acting baking powder
2 tablespoons icing sugar
Beat: 2 eggs
Add and beat:
2/3 cup milk
1/3 cup water
½ teaspoon vanilla essence or ½ teaspoon grated lemon rind
1. Make a well in the sifted ingredients and pour in the liquid ingredients and combine them with strokes. Ignore the lumps; they will disappear on their own.
2. If time permits, you may rest the batter in the fridge for 3 to 6 hours. Heat a suitable frying pan that has been greased with a few drops of oil and add a small quantity of the batter.
3. Tip the frying pan and let the batter spread over the bottom while cooking the pancake over moderate heat.
4. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
Spread the cake with: Jelly
Roll it and sprinkle with: Icing sugar