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.

Coconut Pineapple Pancakes.

These cocopine pancakes are insanely delicious, decadent and made with so much love, each bite is just heaven on your tongue. Don’t believe me? Try them and see.

There is something about coconut and pineapple that reminds one of slow lazy days, sunshine, clear skies and love. Make these for yourself or your loved ones and treat yourselves.

The basic pancake batter is an adaption for a fluffy pancake recipe shared by @nyaranyango on Instagram. I changed it up a bit and made the pancakes Kenyan style, more like thickish crepes than fluffy American style. Then filled them with a simple pineapple and coconut compote that is wickedly delicious.

Ingredients:-

  • 2 1/2 cups self raising flour.
  • 1 heaped tablespoon custard powder
  • 1 egg
  • 1 cup thick coconut milk
  • 1 cup natural yoghurt
  • 1 tsp chia seeds
  • 3 tbsp sugar
  • 1 tablespoon coconut oil
  • 1 tsp vanilla essence
  • A pinch of cinnamon
  • 1/4 cup fresh pineapple juice.

For the compote;

  • 1/2 a medium sized ripe pineapple, diced. (Ugandan pineapples are the sweetest and go in so well in this recipe).
  • 1 big lemon, juiced.
  • 1 tablespoon butter
  • A small pinch of ground cloves and ground nutmeg.
  • 2 tablespoons Ugandan honey
  • 1 heaped tablespoon coconut flakes, dessicated coconut will work too.
  • A small splash of vanilla.
  • 1 tbsp cornstarch mixed with 1 tbsp water.

Begin with the pancake batter. In a large bowl, add the coconut milk and sugar and whisk together, then add the coconut oil.

Next all the rest of the wet ingredients, the yoghurt, vanilla, egg and whisk well.

Follow this with the custard powder and flour and mix to a smooth thickish batter. The juice and cinnamon go in last. Set aside for a while.

For the compote, aka the pineapple sauce. Keep the heat low as you make it, to avoid burning.

Heat your small sauce pan and add the coconut flakes. Toast them till they start browning a bit, remove and set aside.

In the same pan, add the butter and as it melts, add the honey, lemon juice, and mix well. When it starts simmering, add the diced pineapple and the ground spices, mix well and cover. Let it cook for 15 minutes on low. The pineapples will remove their juice, soften and absorb the spices and lemon and honey slowly.

Once 15 minutes are up, if the compote is too runny for your liking, add the cornstarch and mix well, finish off with the toasted flakes and vanilla and switch off heat.

Let us now get back to our pancakes. I use a non stick pan and do not add oil as I already added it in the batter.

Heat your pan on medium flame, wipe with a kitchen towel and ladle some batter, then swirl it round. When it gets bubbles on the surface, flip and let cook on the other side. I like mine this golden brown colour. Remove from heat with a spatula and keep on a plate lined with kitchen towel. Repeat the same process until all the batter is done.

Now assemble and serve. I usually put the compote in the middle and fold the pancakes into a triangle shape as seen below.

The pancakes are perfect with a cup of ginger tea. Yum!

If you love coconuts and pineapple, these cocopine pancakes are definitely worth a try.

Delicious Homemade Breakfast Ideas.

Breakfast time is one of my favorite meal times, and I am a firm believer in having a proper breakfast.

It is the first meal of the day, so why not make it special. Yes, I know we are all rushing out to go to work or school but even plain old cereal or oats do not take a lot time to assemble, can be prepared in advance and adding different toppings makes them more visually appealing, tastier and healthier if the toppings have added benefits. Toppings such as nuts, seeds, baobab powder and fruits, fresh or dried, add to both flavour, texture and nutrients that are essential to having a healthy body.

Traditional breakfasts were heavier and filling to provide the body with adequate fuel to farm or do labor intensive chores. They could be leftover dinner, steamed or roasted yams or porridge. These days, a cup of coffee or tea with a muffin is all some will take before heading to the office. Breakfasts these days also include more fry ups than steamed or boiled foods that people would eat in the past. I am no food purist, I believe there is room for what one wants to eat, as long as your meet your daily nutritional requirements.

In our household we like having cereals during the week, and a wider spread over the weekend when there is no rush. A small leisurely homemade brunch. The kids like their Weetabix and Hubs likes oats or muesli, or smoothies and I like oats or porridge. This is had with milk/ yoghurt. Toppings differ according to individual preferences (and moods) but our usual ones (not all at the same time though), are chia seeds, sesame seeds, black seed powder, hibiscus powder, cocoa powder, baobab powder, peanut butter, raisins, coconut flakes, sprinkles, fruits, and honey. Beverages are Coffee, tea, cocoa for the kids and fresh juice.

I sometimes soak the oats overnight, other times cook them on the stovetop and even in the microwave if pressed for time. They are an ideal weekday breakfast as they are filling but do not give one a feeling of heaviness and go so well with any accompaniment you choose.

Oatmeal porridge smothered with a nectarine, coconut and pineapple sauce, with a drizzle of honey and a pinch of nutmeg.
Oatmeal porridge made with milk, and served with sesame seeds, peanut butter and chia seeds.
Oatmeal with crushed pineapple, coconut flakes and nuts, garnished with chia seeds and honey.

Weekends are for breakfast potatoes, pancakes, sausages or bacon, potato hash, fresh juice, eggs and fruits.

Maizemeal, besan and wheat flour pancakes.
Fluffy American style pancakes with an orange chia butter sauce.
Simple Kenyan style pancakes with fruits on the side and a homemade blueberry compote on top.

Breakfast potatoes either pan fried or baked with onions, peppers, sausage and tomatoes are an ideal weekend brunch dish.

Pan fried hash of cassava, capsicum, tomatoes, onion, garlic and crumbled sausage.

Traditional foods can be had at any time too right?

Simple boiled maize, just needs some salt and pepper, or butter if you please.
Roasted sweet potatoes, baked beans and cheesy scrambled eggs are tasty and filling.
Steamed arrow root, spicy slices sausage and baked beans with a fresh vegetable salad is a another great option for a breakfast that is tasty, healthy and filling.
And I cannot forget that Kenyan breakfast staple, the Mandazi. A tasty beignet that goes well with tea, coffee or hot cocoa.

Here are a few more tasty breakfast recipes already shared on the blog:-

What do you like having for breakfast?

Kenyan Style Pancakes.

How do you like your pancakes? Fluffy and thick? Crepe like? Latkes? Scotch pancakes? Dosas?

Pancakes come in many different variations around the world but what does not change is the how loved they are. They are a perfect comfort food.

Kenyan pancakes are one of those meals that evoke nostalgic memories; Comfort, warmth and love. I have fond memories of my grandmother making them on an open fire, and no matter how hard I try, mine never seem to come out as tasty. She made them with flour, water, sugar, cooking fat and yellow yolk eggs from her free range chicken that gave the pancakes a distinct yellow colour. They were so tasty.

Kenyan style pancakes do not have definite quantities, we all have our own different ways of making them, but the basics are the same. Flour, eggs, water or milk, sugar and cooking oil. Then add your spices and flavors of choice such as cinnamon, cardamom, vanilla or lemon zest. That is the best thing about them, you can put what you wish and adjust your ingredients as you perfect your own way of making them.

I like making mine with self raising flour, natural yogurt or milk, 2 eggs, chia seeds, honey and sunflower oil. Then add my flavours and fillings depending on what I have on hand.

I prefer serving with a drizzle of honey or a pat of unsalted butter on mine. The kids like theirs with Nutella or jam. Pancakes also make a perfect lunchbox snack too for school.

I make pancakes every weekend, if not on Saturday then on Sunday. It’s become a tradition in our house. What else spells weekend more pancakes? I love mixing them slowly by hand, letting the batter rest, and taking my time cooking them as the wonderful aroma fills the house. It is also a guessing game for the kids once they smell them, as they compete who will correctly guess what is in the pancakes each time, based on the aroma.

I like using different flours to experiment a bit. Some work, some do not. I’ve already posted a rice flour pancake recipe here, as well as one with maize meal here. I also like using chick pea flour sometimes or sweet potato flour. Both flours give a lovely tinge of colour and added flavour to the pancakes.

These ones had both maize flour and besan flour added in them, and some honey drizzled on them. Tasty and filling.

My favourite pancake fillings are caramelized fruits, could be either pineapple or apple. I do reduce the butter and sugar for these as the fruits here, pineapple especially, are very sweet. I also make banana pancakes a lot. Adding ripe mashed banana to the batter with a pinch of cinnamon is how I make them more than half the time. This is one of our family favourites.

These are a few variations on how I make my Kenyan style pancakes. Not as fluffy as the American ones and a bit thicker than a crepe.

How do you like your pancakes?

What’s for Breakfast?

I was watching a tv show the other day that featured a place in Mexico that serves the “World’s best breakfast” and it did look really delish.

What I love most about this first meal of the day is there are no rules. You can have tea, coffee, last night’s leftovers; whatever tickles your fancy to fuel you at the start of the day. But please do not go without it.

Standard breakfast fare here ranges from oats; be they soaked overnight, cooked in the microwave or on the stovetop. I am an oats fan. Granola too with some greek yoghurt is a fast and delicious fix for the week days when you cannot afford to linger over breakfast. Puffed amaranth is also a fav but I am yet to get some here. Rice porridge is becoming a staple too as rice flour is abundant here.

Traditional breakfast options include steamed matoke (green bananas) then topped with a groundnut sauce. Boiled or roasted arrowroot/ yams, sweet potatoes, or porridge.

Weekend breakfasts for us are mostly hash mixes, using potatoes, sweet potatoes or even plantains; whatever seems to be on hand at the time. Fruit options are fresh fruit juice, sliced pineapples and caramelized apples or caramelized bananas are great pancake fillings too. For protein, smoothies work well, with nuts, seeds and fruits to top. And eggs as omelettes, scrambled, or poached. And pancakes also feature quite often.

What is your preferred breakfast? Heavy or light? Sweet or savoury? The options are unlimited. This is one meal that should never be skipped.