Ingredients with Measurements:
- 2 cups of ogi (fermented cornmeal)
- 1/2 cup of all-purpose flour
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
- 2 eggs
- 1 cup of buttermilk
- 1/4 cup of vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the ogi, all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk until well combined.
2. In a separate bowl, beat the eggs and add the buttermilk, vegetable oil, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of the batter onto the skillet for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown.
6. Serve the pancakes hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12 pancakes
Nutritional information:
Calories per serving: 130
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Sodium: 160mg
Sugar: 6g
Substitutions for ingredients:
- You can substitute the buttermilk with regular milk or yogurt.
- You can substitute the vegetable oil with melted butter or coconut oil.
Variations:
- Add chopped fruits such as bananas or berries to the batter for a fruity twist.
- Add chocolate chips or nuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure not to overmix the batter to avoid tough pancakes.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best taste.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 2-3 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Add a dollop of whipped cream on top for an extra touch.
Garnishes:
Top the pancakes with fresh fruits, nuts, or chocolate chips.
Pairings:
Serve the pancakes with a side of bacon or sausage for a hearty breakfast.
Suggested side dishes:
Pair the pancakes with a side of scrambled eggs or a fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Ogi is a traditional West African food made from fermented cornmeal. It is commonly used to make porridge or pap.
Flavor profiles:
The ogi pancakes have a slightly sour and nutty flavor from the fermented cornmeal.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings.
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