Chai Masala Pancakes.

Pancakes are one of my family’s favourites. For breakfast, for brunch, as a snack for school or for tea, I cannot stay too long without making them in our home. I usually flavour them depending on mood, what the kids want and what I have on hand.

These are simple pancakes to make, this time I used chai masala to flavour them. Just a little bit goes a long way.

They are so tasty and smell so good. OMG.

Ingredients:

  • 2 cups self raising flour.
  • 2 eggs.
  • 1 heaped tsp of good quality tea masala. You can use store bought or make your own.
  • 1 1/2 tbsp icing sugar. (you can use regular sugar too, or honey).
  • 2 tbsp coconut oil
  • 1 tsp almond essence, (you can use vanilla too).

Method.

Sift your flour into a bowl, add the tea masala, sugar and mix well.

Make a well in the centre and add the eggs and some water to make into a smooth batter.

Add the oil and almond essence next and after mixing let the batter sit a while.

Make your pancakes the regular way.

When you see the bubbles, it is time to flip.

They smell so good at this point, it is tempting to taste one. Go ahead, cut a piece. 🙂

Behold my leaning tower of pancakes. LOL.

Serve hot with a drizzle of honey and a pat of butter on top. Yum!

PS: I do not add oil when cooking as the batter already has oil mixed in.

Dig in and enjoy.

Tasty, filling and easy to make. Pancakes are never boring.

Orange Vanilla French Toast.

Breakfast is one of my favorite meals, and contrary to what some of my followers think, I do not make pancakes ALL the time. LOL.

I do bake or buy bread, and when I do, it is toasted or made into French toast like this recipe I will be sharing with you today.

There is a new bakery that opened in our hood and I thought I would try out their bread so let’s see how it goes…

This is such a basic French toast aka “tosti Mayai” ( as it is called in Swahili), livened up by bright citrusy flavours of sweet oranges, comforting vanilla and a hint of cinnamon.

I can’t get over how good it looks. Yum!

Let us get started.

Our ingredients are:- 1/2 cup of milk, 1 cup of freshly squeezed orange juice, 3 eggs, salt, a teaspoon of vanilla, a teaspoon of ground cinnamon, and some butter to fry it up. I used 12 slices of bread for this recipe. And some honey.
Mix the eggs, milk, vanilla and cinnamon, and add the orange juice.

Dip your slices into the egg mix on both sides and fry till golden.

Serve hot with some orange slices, a drizzle of honey or to make it more decadent, some Nutella sauce.

Tasty, filling, colourful and smells so good!

The toast finishes pretty fast, so you may need to make a bit more.

All the flavours blend wonderfully together and it makes a great weekend breakfast dish that the kids will enjoy.

Definitely worth a try.

Love,

Wanjoro.

Cassava Flour Plantain Pancakes.

Where are my fellow pancake lovers at?

This one is for you. This recipe has a twist though, and will work well for those of you who want to enjoy delicious home made pancakes, without having to use wheat flour. I had some really ripe plantains too and couldn’t let them go to waste, resulting in some wickedly yummy pancakes.

Cassava flour works really well in this gluten free recipe with ripe plantains to make a great breakfast, brunch or snack that is tasty, filling, colourful and not hard on your gut.

Don’t they look yummy?

Let’s get started.

Over ripe plantains are best for this recipe, as they have sweetened and mash easily too.

For this recipe we will need:-

  1. 4 really ripe plantains. I had the small ones, for large you can use 2.
  2. 1 1/2 cups cassava flour.
  3. 1/2 cup besan / chickpea flour. Also packaged as gram flour (the one we use for bhajias).
  4. 2 tsp baking powder
  5. Pinch of salt.
  6. 1/3 cup dark brown sugar.
  7. 2 yellow yolk eggs.
  8. 2 cups natural yoghurt, or buttermilk, or maziwa mala.
  9. 1 tsp vanilla.
  10. 1 tsp ground cinnamon.
  11. 1/3 cup coconut oil.
  12. 1 tbsp custard powder.

Note: This recipe makes 15 pancakes, (about 7 inches wide).

Method.

  1. Mash you plantains or puree them, add the sugar, yoghurt, eggs and vanilla. Mix well.
  2. Sift the dry ingredients (the flours, cinnamon, baking powder etc into the wet, add the oil and mix well.
  3. Let rest for 20 minutes.

You will have a thickish batter that look, smells and tastes really good.

Another great thing about this pancakes is you do not have to add more oil, as we already did in the batter, just use a nice non-stick pan to make them and on medium heat.

Heat your non stick pan, and ladle your batter.

These pancakes need more TLC than usual, do not be in a rush. Ladle the batter and spread it a bit like a dosa.
Flip when the bubbles begin to form and the cooked side will look like this.
Once the bottom is cooked you can flip it again for a few seconds to ensure it cooks well on the inside. Remove once golden brown.
The besan flour gives a lovely yellowish tinge to the pancakes as well as added flavour and helps bind the cassava flour too.

Your pancakes are now ready to serve as you wish. Stacked or rolled, with butter, syrup or fruit compote, it is up to you.

Decadence 😋😋

They are healthy, tasty, filling, colourful, use what you have on hand and easy to make which as you know are my checkmarks for an awesome home made meal.

Try them and let me know how yours turned out.

Love,

Wanjoro.

Marbled Choco – Orange Pancakes.

If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.

Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!

These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!

Look at these beauts!

I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.

We will need:-

  1. 2 cups sifted self raising flour.
  2. 1/2 cup caster sugar.
  3. 2 eggs.
  4. 1 3/4 cups of natural yoghurt.
  5. 1/3 cup vegetable oil
  6. 1/4 tsp of ground nutmeg.
  7. 1/3 cup of freshly squeezed orange juice.
  8. 1 tsp vanilla.
  9. 2 tbsp dark cocoa powder.
  10. 2 tbsp milk.

Method.

1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.

2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.

3. Let both batters rest for about 15- 20 minutes.

4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.

5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.

On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).

I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?

Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!

The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.

Try this and let me know what you think.

Love,

Wanjoro.