Pancakes Chapati za Maji
This is a popular recipe among urban dwellers but also common across the country. It is loved for its sim
plicity and ease of preparation as a breakfast dish. Pancakes are eaten by the entire family.
Ingredients
3 cups (433 g) wheat flour, refined, all
purpose
2 eggs, whole (112 g)
2 1/3 cups (528 g) cow milk, fresh
1/8 cup (22 g) sugar, white
11/3 cups (303 g) water
¾ cup (160 g) cooking oil
Preparation 20 minutes | Cooking 30 minutes | Makes 9
• Put the wheat flour into a bowl.
• Dissolve sugar into the milk then pour the sugar and milk mixture into the flour.
• Add all the water.
• Start mixing the pancake batter either using an egg whisk or wooden bowl.
• Mix well until it comes to a smooth consistency.
• Break eggs and add into the mixture in the bowl.
• Continue mixing until everything is smooth and with no lumps.
• Put the frying pan onto the fire and let it heat for 2 minutes.
• Pour batter into the frying pan.
• Pour just enough for it to mould into the shape of the pan.
• Let the batter set on one side and then turn over after 2 minutes.
• Once you turn over, apply cooking oil onto the pancake and spread.
• Turnover and repeat the same procedure for the other side.
• Keep turning as needed until it cooks on both sides (turns golden brown and is cooked on the inside).
• Remove from the fire and place on paper towels on a plate.
• Repeat the process until all the batter is finished.
• Serve
Nutrition data per 100g of recipe:
Energy 1,136 kJ/ 270 kcal │| Fat 8.5 g │| Carbohydrates 39.2 g |│ Protein 8.3 g |│ Fibre 1.7 g │
Vitamin A 77 mcg │| Iron 2.9 mg │| Zinc 0.83 mg
Kenyan Food Recipes download pdf
