Serves 2
25 min
African Ginger Carrot Pancakes
Recipe GLPR0af80285659ebb
Light and delicate pan-fried pancakes infused with fresh ginger and grated carrot, a traditional African breakfast treat. These thin, fluffy cakes are cooked until golden on both sides and pair wonderfully with tea for a simple yet satisfying morning meal.
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Ingredients
4 tablespoons All-purpose flour
Water or milk
pinch Salt
1 teaspoon Sugar
small piece Fresh ginger, finely grated
½ piece Carrot, finely grated
2 tablespoons Cooking oil
1 Egg
Directions
In a mixing bowl, combine the flour, salt, and sugar. Add a small amount of water or milk to create a thin, smooth paste that resembles pancake batter consistency.
Fold the finely grated ginger, grated carrot, and egg into the batter until well incorporated. Mix gently until the mixture is uniform.
Heat about 1 tablespoon of cooking oil in a non-stick pan or griddle over medium heat until the oil is hot but not smoking.
Pour a small amount of batter onto the hot pan and swirl gently with a spatula to spread the mixture evenly across the base, creating a thin pancake.
Cook on medium-low heat until the sizzling sound subsides and the bottom is golden brown, approximately 2-3 minutes.
Carefully flip the pancake and cook the second side until golden brown, another 1-2 minutes.
Transfer the cooked pancake to a serving plate and repeat with the remaining batter, adding a small amount of oil to the pan as needed between pancakes.
Serve the warm pancakes with tea as part of an African breakfast tradition.
