Ingredients with Measurements:
- 2 cups grated yam
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1 egg
- 1/4 cup chopped onions
- 1/4 cup chopped bell peppers
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Whisk
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated yam, all-purpose flour, baking powder, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together milk and egg.
3. Pour the milk and egg mixture into the yam mixture and stir until well combined.
4. Add chopped onions and bell peppers to the batter and mix well.
5. Heat a skillet or griddle over medium heat and add vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook the pancakes for 2-3 minutes on each side or until golden brown.
8. Repeat until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 220mg
Sugar: 1g
Substitutions for ingredients:
- Instead of yam, you can use sweet potato or cassava.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of milk, you can use almond milk or soy milk.
- Instead of onions and bell peppers, you can use any vegetables of your choice.
Variations:
- Add cooked bacon or sausage to the batter for a meaty twist.
- Add shredded cheese to the batter for a cheesy flavor.
- Add chopped herbs like parsley or cilantro for a fresh taste.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated yam before adding it to the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup.
Garnishes:
Top the pancakes with whipped cream, fresh fruit, or chopped nuts.
Pairings:
Serve the pancakes with scrambled eggs and bacon for a hearty breakfast.
Suggested side dishes:
Serve the pancakes with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are too thick, add more milk to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ujuju Yam Pancakes are a traditional Nigerian breakfast dish made with grated yam and spices.
Flavor profiles:
The pancakes are savory and slightly spicy with a crispy exterior and a soft, fluffy interior.
Serving suggestions:
Serve the pancakes hot with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A