Ingredients with Measurements:
- 2 cups of grated Eru leaves
- 2 cups of grated yam
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of baking powder
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the grated Eru leaves, grated yam, chopped onion, minced garlic, salt, black pepper, paprika, and baking powder.
2. In a separate bowl, whisk together the eggs and milk.
3. Add the egg mixture to the Eru and yam mixture and stir until well combined.
4. Heat the vegetable oil in a frying pan over medium heat.
5. Using a spoon, scoop the Eru and yam mixture onto the frying pan to form small pancakes.
6. Cook the pancakes for 2-3 minutes on each side or until golden brown.
7. Remove the pancakes from the frying pan and place them on a paper towel to absorb any excess oil.
8. Serve the Eru and yam pancakes hot with your favorite sauce or dip.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes approximately 12 small pancakes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 11g
Protein: 4g
Substitutions for ingredients:
- You can substitute the Eru leaves with spinach or kale.
- You can substitute the yam with sweet potato or cassava.
Variations:
- Add chopped bell peppers or tomatoes to the mixture for added flavor and color.
- Add cooked shrimp or chicken to the mixture for added protein.
Tips and tricks:
- Make sure to squeeze out any excess water from the Eru leaves and yam before mixing them together.
- Use a non-stick frying pan to prevent the pancakes from sticking.
Storage instructions:
Store the leftover Eru and yam pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Eru and yam pancakes on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve the Eru and yam pancakes with a side of salad or grilled vegetables.
- Pair the pancakes with a glass of white wine or a cold beer.
Suggested side dishes:
Salad or grilled vegetables
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more milk to the mixture.
Food safety advice:
Make sure to wash the Eru leaves and yam thoroughly before grating them.
Food history:
Eru and yam pancakes are a traditional dish from Cameroon, where Eru leaves are a popular ingredient in many dishes.
Flavor profiles:
The Eru and yam pancakes have a savory and slightly spicy flavor.
Serving suggestions:
Serve the Eru and yam pancakes as an appetizer or a light meal.
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