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Omari's Kenyan Pancakes

This is a double of Omari's recipe, but we love it so much that it is barely enough for a hungry family of 4, even with fruit and eggs or bacon.
Prep Time15 minutes
Cook Time30 minutes
Batter resting time (optional)30 minutes
CourseBreakfast, Snack
CuisineKenyan
KeywordCinnamon, Citrus Zest, Crepes, Pancakes
Servings4 people
AuthorChef Omari

Equipment

  • crepe pan or chapati pan

Ingredients

Pancake Batter

  • 4 eggs
  • 1 1/4 cups milk
  • 2 tbsp sunflower oil
  • 3 tbsp lime or orange zest, very loosely packed about 1 lime worth
  • 1 1/4 cups flour
  • 2 tsp ground cinnamon
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 3 tbsp butter for pan

Garnish

  • granulated sugar to sprinkle on top
  • wedges of lime, optional

Instructions

Prepare Batter

  • Crack eggs into a medium bowl and whisk. Whisk in oil and milk and set aside.
  • Zest lime into a large bowl. Add flour, sugar, cinnamon, salt, and stir to combine. Add egg mixture and whisk to combine until a smooth batter is formed.
  • Put aside until ready to cook. If you can leave it 30-60 minutes to allow flour to absorb liquid, even better.

Cook the Pancakes

  • Heat non-stick pan on medium heat. Crepe/chapati pans work best. When hot, add a bit of butter and let it melt, then put the pancakes on as you might make a crepe.
    It takes a while to do them one by one but they are so deliciously worth the wait! As you continue to cook, stack completed pancakes on a warmed dish and cover, or in an oven-safe dish in a 200 degree F oven, covered with a damp, clean kitchen towel.

Enjoy

  • We like to enjoy along with fruit and eggs or bacon. Omari recommended sprinkling with a bit of sugar and rolling it up, and that is how we always eat it now.
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