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!
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:-
2 cups sifted self raising flour.
1/2 cup caster sugar.
1 3/4 cups of natural yoghurt.
1/3 cup vegetable oil
1/4 tsp of ground nutmeg.
1/3 cup of freshly squeezed orange juice.
1 tsp vanilla.
2 tbsp dark cocoa powder.
2 tbsp milk.
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.
This is a lovely goat curry recipe that is full of warming spices but not much heat.
It is colourful, tasty, filling and easy to make which as you know is my forte right here.
You will need:-
About 1.5kg bone in goat meat.
1 tbsp spice blend ( equal parts ground cloves, cinnamon and nutmeg).
Juice of half a lemon.
1 tbsp fresh ginger, turmeric and garlic (crushed into a paste).
2 medium green capsicums, chopped into strips.
Salt and pepper to taste.
Two sliced onions.
1 tbsp tomato paste
1 tablespoon curry powder.
I large potato, chopped.
1 large chopped carrot.
Coriander leaves for garnish.
Crush the garlic, ginger and turmeric. Add the lemon juice, spice blend, salt and pepper into a thickish paste.
Cut the goat meat into medium pieces, smear with the spice paste, cover and let marinate for a few hours or overnight.
Heat 2 tbsp of oil in a pan till hot.
Sear the meat till brown to seal the juices inside.
Add the onion and mix well till soft then add the curry powder and tomato paste, mix well make sure it doesn’t burn. Add 2 cups of water, enough to just cover the goat.
Lower heat and let the goat simmer for an hour or so, till tender…Then add the chopped capsicum, potato and carrot and simmer a while till the potatoes are done and the sauce is to your liking.
As it cooks, do not forget to check seasoning and stir after a while so it doesn’t burn and stick at the bottom of the pot.
Garnish with coriander and serve hot.
Cooking it low and slow allows all the spices to cook down and release all their awesome flavour into the meat, potatoes and carrots. The meat is tender and falls of the bone but not mushy, and the potatoes and carrots are cooked but still firm and full of the amazing curry flavour.
If you are wondering how to please your family this weekend… try this dish. It is definitely worth the effort.
This is a tasty way to switch up your pancake game. Instead of the usual sweet fluffy breakfast fare, why not try a savoury pancake, served with baked beans, eggs and smashed avocado for a yummy brunch at home option?
Our ingredients for the pancakes are :-
3 medium really ripe plantains.
Some coriander, a bit of onion, green pepper and garlic, all finely chopped.
1 tsp mixed spices blend.
2tbsp chia seeds soaked in 6 tbsp water ( as an egg substitute for 2 eggs).
2 cups self raising flour.
Salt and freshly ground black pepper to taste.
2 cups of natural yoghurt.
1 full tablespoon Coconut oil.
A splash of Apple cider vinegar.
Peel and mash your plantain into a puree. You can use your blender.
Then add the chia “eggs”, yoghurt and oil into the plantain puree, as well as the chopped vegetables mix.
Add the flour, mix well then add the mixed spices and a pinch of salt then the ACV till it is a thickish mixture.
Let the batter rest a while, before making them just like regular pancakes, but a bit smaller, using a tablespoon to add the batter to the pan.
They are fluffy, soft, smell so good and very delicious. The ripe plantains offer their natural sweetness, the vegetables are hard to see but coupled with the spice offer a wonderful savoury flavour, the chia seeds act as the binder but still offer a bit of crunch and the acv boosts the pancakes’ fluffiness.
The pancakes will go well with baked beans, avocado and eggs for a complete colourful, tasty and nutritious brunch dish.
We had them with smashed avocado.
Roughly mash a ripe but firm avocado add a squeeze of lemon to avoid it turning black as well as add a fresh tangy flavour, a pinch of salt, freshly ground black pepper and a sprinkle of paprika.
You can choose to have them with scrambled eggs…
… or a poached egg.
It is all up to you.
Yummy, colourful, healthy and filling. Try this for a delicious weekend breakfast option.
I went with the Swahili title for this tasty dish, felt it was much better than lemony liver.
‘Maini’ is liver and ‘ndimu’ is lemon in Swahili hence the name.
This is one of the easiest beef liver recipes I am ever going to share here.
The liver is tender and full of citrusy flavour you will not be able to get enough of it.
Beef liver is immensely rich in nutrients. It is an amazing source of iron, vitamins A, B complex, copper and protein rich as well as low in calories. It is a worthy addition to your diet.
All you need is about 400g of beef liver, juice of two lemons, a tsp of lemon zest, a tsp of white pepper, salt and garlic powder, 1 tablespoon of salted butter, a tablespoon of all purpose flour,and a small bunch of coriander.
Let’s get started.
Drain the milk and dredge the liver in the flour lightly.
I didn’t add any seasoning as I’d soaked the liver with some salt and also using salted butter ensured the liver was seasoned well enough.
You can serve with your accompaniment of choice.
If you are hesitant about liver this is a great recipe to try out. Just remember to remove the membrane from the liver to ensure it’s soft and able to absorb the flavours well. Soaking the liver in milk also helps remove the metally taste in the liver. You can soak for an hour or two but if in a rush thirty minutes are fine.