Ingredients with Measurements:
- 2 cups of grated gari (cassava flakes)
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 1/2 cup of peanut butter
- 1/4 cup of soy sauce
- 1/4 cup of honey
- 1/4 cup of water
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped peanuts (optional)
Special equipment needed:
- Mixing bowls
- Whisk
- Skillet
- Spatula
- Blender or food processor
Step-by-step instructions:
a. In a mixing bowl, combine the grated gari, flour, baking powder, salt, ginger, nutmeg, and cinnamon.
b. In another mixing bowl, beat the eggs and mix in the milk and vegetable oil.
c. Pour the wet ingredients into the dry ingredients and mix until well combined.
d. Heat a skillet over medium heat and grease with cooking spray or oil.
e. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
f. Repeat until all the batter is used up.
g. In a blender or food processor, combine the peanut butter, soy sauce, honey, water, and red pepper flakes. Blend until smooth.
h. Serve the gari pancakes with the peanut sauce on top and garnish with chopped peanuts if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Skillet: medium heat
Serving size:
- Makes about 12 pancakes, serving size is 2-3 pancakes per person.
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 23g
- Protein: 7g
Substitutions for ingredients:
- Instead of gari, you can use grated yucca or cassava.
- Instead of peanut butter, you can use almond butter or sunflower seed butter.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add chopped scallions or cilantro to the pancake batter for extra flavor.
- Use different nut butters for the sauce, such as cashew or hazelnut.
- Add a splash of lime juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a non-stick skillet or a well-seasoned cast iron skillet for best results.
- If the batter is too thick, add a splash of milk to thin it out.
Storage instructions:
- Store leftover pancakes and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave or oven until warmed through.
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle the sauce over the top.
- Serve the sauce in a small bowl on the side for dipping.
Garnishes:
- Chopped peanuts
- Fresh herbs, such as cilantro or parsley
- Sliced scallions
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a simple salad of mixed greens and sliced cucumbers.
Suggested side dishes:
- Steamed vegetables
- Simple salad
Troubleshooting advice:
- If the pancakes are too thin and not holding together, add a bit more flour to the batter.
- If the pancakes are too thick and not cooking through, add a bit more milk to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Gari is a staple food in West and Central Africa, made from grated cassava that has been fermented and dried.
Flavor profiles:
- The gari pancakes are slightly sweet and nutty, with warm spices like ginger, nutmeg, and cinnamon.
- The peanut sauce is savory and slightly sweet, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as an appetizer or snack.
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