Pancakes are a simple breakfast that I can prepare with a few everyday ingredients, but I have found that the way I mix the batter and cook it can make a big difference to the final texture.
The Government of Kenya’s Recipe Book of Common Mixed Dishes with Nutrient Values lists pancakes, also known as chapati za maji, as a popular breakfast dish among urban dwellers and communities across the country, and its recipe uses wheat flour, eggs, milk, sugar, water, and cooking oil.
“This is a popular recipe among urban dwellers but also common across the country. People love it for its simplicity and ease of preparation as a breakfast dish. Pancakes are eaten by the entire family,” states Kenyan Food Recipes.
Pancakes Recipe to Try at Home
- One-and-a-half cups of wheat flour.
- Two teaspoons of baking powder.
- Two tablespoons of sugar.
- Half a teaspoon of salt.
- Two eggs.
- One and a quarter cups of milk.
- Three tablespoons of melted butter or cooking oil.
- One teaspoon of vanilla essence (optional).
Once everything is ready, I follow these steps.
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1. Mix My Dry Ingredients First
I begin by putting the flour, sugar, baking powder, and salt into a large bowl, then mix them thoroughly before adding the wet ingredients.
This is like the method used in a Kenyan pancake for Fauzia’s Kitchen Fun, which recommends combining the dry ingredients before adding the wet mixture. The recipe also warns against overmixing because it can make pancakes flatter and rubbery instead of soft.
- Prepare the Wet Ingredients Separately
In another bowl, I whisk my eggs before adding the milk, vanilla essence, and melted butter or cooking oil.
I then gradually add this mixture to the dry ingredients.
At this stage, I stir gently until everything is combined. I don’t keep whisking just to remove every small lump.
I have found this gives me better control over the consistency of the batter.
- Let the Batter Rest
After mixing, I let the batter sit for about 10 to 15 minutes.
The Kenyan pancake recipe from Fauzia’s Kitchen Fun recommends allowing the batter to rest for 15 to 20 minutes before cooking.
I use this time to prepare my frying pan and set up the cooking area.
- Heat the Pan Before Cooking
I place my frying pan over medium heat and lightly grease it with cooking oil or butter.
I do not start cooking before the pan is properly heated.
The Government of Kenya recipe book similarly instructs cooks to heat the frying pan before adding the pancake batter. It recommends letting the batter cook on one side before turning it over.
A recipe from Raphael King’ori, popularly known as Chef Raphael, also recommends maintaining medium heat while cooking pancakes, with about two minutes on each side.
- Pour the Batter Into the Pan
I scoop some of the batter and pour it into the centre of the heated pan.
I allow the batter to spread naturally rather than trying to make the pancake perfectly round with a spoon.
I let it cook until bubbles begin appearing on the surface and the edges start to look set.
This is the point I watch carefully because it tells me the pancake is ready to turn.
Fauzia’s Kitchen Fun similarly advises watching for bubbles on the top before gently sliding a spatula underneath and flipping the pancake.
“When the top of the pancake begins to dry up and starts forming small holes, drizzle a small touch of oil on the pancake and then gently flip it to cook the other side,” states Fauzia’s Kitchen Fun
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- Flip the Pancake Once
Once I see the bubbles and the underside has started browning, I gently flip the pancake.
I then cook the other side until golden brown.
Chef Raphael’s pancake recipe recommends cooking each side for about two minutes over medium heat, while the Government of Kenya recipe book says to turn the pancake after about two minutes and continue cooking until both sides are golden brown and the inside is cooked.
I also avoid pressing the pancake down with my spatula after flipping it.
Fauzia’s Kitchen Fun specifically advises against pressing the pancake because this can affect its delicate texture.
- Repeat Until All the Batter Is Finished
Once one pancake is cooked, I transfer it to a plate and continue with the remaining batter.
I lightly grease the pan as needed and keep the heat moderate so the pancakes cook without burning.
The Government of Kenya’s recipe book follows the same basic process, repeating the steps until all the batter is used.
- Serve the Pancakes While They Are Warm
When all the pancakes are ready, I serve them while they are still warm.
I can have them with honey, syrup, fruit, tea, or coffee, depending on what I have available.
For me, the most important part of making soft pancakes is paying attention to the technique. I avoid overmixing, allow the batter to rest, heat the pan properly, and wait for the bubbles before flipping.
These simple steps help me get pancakes that are soft, light, and evenly cooked without needing complicated ingredients.
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