Senegalese Spiced Pancakes

Ingredients

In this Senegalese adaptation of the traditional English pikelets, we have incorporated Senegalese spices such as cayenne pepper, ginger, and garlic to add a spicy twist. Additionally, we have replaced the traditional vegetable oil with peanut oil, which is commonly used in Senegalese cuisine. The addition of onions and scallions brings a fresh and vibrant element to the pancakes, enhancing their flavor profile. We alse have the original recipe for Pikelets, so you can check it out.

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons peanut oil, plus extra for cooking 2 tablespoons peanut oil, plus extra for cooking
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, salt, cayenne pepper, ground ginger, minced garlic, chopped onion, and sliced scallions.
2. 2.
   In a separate bowl, whisk together the milk, water, and peanut oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease it with peanut oil.
5. 5.
   Spoon about 2 tablespoons of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. 6.
   Repeat with the remaining batter, adding more peanut oil to the skillet as needed.
7. 7.
   Serve the Senegalese Spiced Pancakes hot, garnished with fresh cilantro if desired.

Treat your ingredients with care...

• Onion — Make sure to finely chop the onion to ensure it cooks evenly within the pancake batter.
• Scallions — Slice the scallions thinly to add a subtle onion flavor and a pop of color to the pancakes.
• Peanut oil — Peanut oil is commonly used in Senegalese cuisine for its distinct flavor. If you have a peanut allergy, you can substitute it with another neutral oil such as vegetable or canola oil.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.
• Garlic — Freshly minced garlic will provide the best flavor. You can also use garlic powder as a substitute, but the taste may be slightly different.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground coriander or turmeric to the pancake batter.
• Serve the Senegalese Spiced Pancakes with a dollop of yogurt or a drizzle of Senegalese hot sauce for an extra kick.
• If you prefer a milder taste, reduce the amount of cayenne pepper or omit it altogether.
• Experiment with different toppings such as sautéed vegetables, grilled chicken, or a fried egg to create a more substantial meal.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Senegalese Spiced Pancakes warm as a delicious breakfast or brunch option. They can be enjoyed on their own or paired with a side of fresh salad or fruit for a complete meal.

Presentation advice

Stack the Senegalese Spiced Pancakes on a plate and garnish them with fresh cilantro leaves for a vibrant and appetizing presentation. Drizzle a little peanut oil over the top for an added touch of shine.