Ghana Pancake Recipe: A Taste of Africa

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Pancakes, African style, are comforting, tender, and tasty pancakes that are a cross between a crepe and an American pancake. These tender pancakes are a little thicker than crepes but thinner than American pancakes. They’re comparable to South African or Swedish pancakes.

Not a week goes by in my household without making these tender pancakes. They’re my son’s favorite breakfast. The beauty of this recipe is how versatile it is. I haven’t found anything quite like them in restaurants in the States.

Experience the delightful flavors of Ghana with these authentic Ghanaian pancakes, known locally as "crepes." Light, fluffy, and subtly sweet, these pancakes are perfect for breakfast or a quick snack.

I have yet to have a plantain dish that I didn’t love and tatale is definitely one of my favourite plantain dishes. Tatale are golden, crispy plantain pancakes with onions, garlic and ginger. Tatale is a Ghanaian dish that is typically made with over-ripe plantains.

Traditionally, bambara groundnuts are used for the bean stew but they’re difficult to find in Canada so I used black eyed-peas instead. This dish also goes well with hot sauce, avocados (try it with guacamole), sour cream, or a savory yogurt dip like Tzatziki. The pancakes can also be eaten on their own.

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I started making these pancakes when I was about 10 years old, with no precise measurements. They tasted different each time because, in my culture, all you need to know how to cook is knowing what ingredients you need. So armed with flour, eggs, milk, and oil, I embarked on my pancake-making venture with pride and dedication.

However, whenever I had an opportunity to sample pancakes sold at my neighborhood patisserie (French pastry shop), I grabbed it with both hands. They were always spot-on tender and tasty. One day, I was bold enough to politely ask the lady for the recipe. She looked at me as if something was wrong with me.

Fast forward to the present day. Whisking the eggs separately and letting the batter rest for at least an hour to relax the gluten makes for really light and tender pancakes.

HOW TO MAKE PANCAKES | SIMPLE UGANDAN PANCAKE RECIPE. KABALAGALA

How to Make Ghana Pancakes

Ingredients:

  • Evaporated milk
  • Water
  • Egg
  • Flour
  • Sugar
  • Salt
  • Nutmeg
  • Flavor extracts

Instructions:

  1. Prepare the Batter: In a blender, add all the wet ingredients: evaporated milk, water, egg, and flavor extracts. If using whole milk, combine it with water to make a total of 1½ cups of liquid.
  2. Gradually add the dry ingredients: flour, sugar, salt, and nutmeg. Blend until the mixture is smooth and well combined. The batter should be thin and runny, ideal for making light crepes.
  3. Heat the Pan: Heat a small amount of oil in a frying pan over medium-low heat.
  4. Cook the Pancakes: Pour a small amount of batter into the pan and quickly swirl it around to evenly coat the bottom. Cook until the edges begin to brown, then carefully flip the pancake to cook the other side until golden brown.
  5. Repeat the process until all the batter is used, adding more oil to the pan as needed.
  6. Serve: Serve the pancakes warm with your favorite toppings such as syrup, ice cream, or fresh fruit.

Tatale Recipe (Plantain Pancakes)

However, I decided to tweak this dish a bit by using firm, just ripened plantains. “Why?”, you ask? Because some plantains take forever to over-ripen and when you’re craving tatale, you simply don’t have time for that :). Since, firm plantains are difficult to mash, I used a grater to grate the plantains before mashing them.

Ingredients for Tatale:

  • Plantains
  • Cornmeal
  • Egg
  • Green onions
  • Garlic
  • Ginger
  • Red pepper flakes (optional)
  • Salt
  • Black pepper
  • Oil

Instructions for Tatale:

  1. Peel and cut the plantains into 3 pieces.
  2. If using firm, ripened plantains, finely grate the plantains with a grater and then mash the grated plantains using a potato masher in a large bowl (if using over-ripened plantains, mash them with a potato masher in a large bowl).
  3. Add the cornmeal and egg to the mashed plantains and mix well.
  4. Add the green onions, garlic, ginger, red pepper flakes (if using), salt, and black pepper to the plantain and mix well.
  5. Heat the oil in a frying pan to medium heat.
  6. Scoop about 1/3 cup of the plantain mixture, drop it into the frying pan (you might need to use a spatula to help the mixture form into an even, rounded shape).
  7. Cook until each side is golden brown.

Ingredients for Bean Sauce:

  • Fresh tomato
  • Garlic
  • Onion
  • Vegetable broth
  • Canola oil
  • Black eyed peas
  • Tomato paste
  • Thyme
  • Salt
  • Black pepper

Instructions for Bean Sauce:

  1. In a blender or food processor, puree the fresh tomato, garlic, onion, and vegetable broth.
  2. In a small sauce pan, heat the canola oil.
  3. Add the tomato puree to the oil and let it cook on medium heat for about 5 minutes, stirring occasionally.
  4. Add the black eyed peas, tomato paste, thyme, salt, and black pepper to the tomato puree.
  5. On low-medium heat, cook the bean sauce until it becomes thick (about 10 minutes).

Tips for Perfect Pancakes

  • Batter Consistency: Ensure the batter is thin to create light and fluffy crepes.

Mix the flour mixture into the eggs and milk until combined. Then stir in melted butter. Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, flip, and cook the other side.

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Serving Suggestions

Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill it with nut butter, jam, or cream cheese. They create a great make-ahead breakfast. Store cooked pancakes between layers of parchment or waxed paper, then seal them in a ziplock bag. Deck it up however you like: clotted cream, cream cheese dip, or cinnamon sugar.

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tags: #Ghana