Key ingredients

One of the easiest breakfast recipe that pops into my “chef-minded” head every now and then. Most Africans would reminisce with this dish. These rich, tasty pancakes are a cross breed between American pancakes and crepes. Anytime I make them, it brings back memories of times I had spent in my home country. Not a weekend goes by, without making them. But today we will be tweaking this recipe with a dash of lemon zest. Without further ado, lets make bellies growl and mouths water.


2 cups of all purpose flour

2/3 cups of sugar

1 cup of milk

A pinch of salt

1/2 cups of warm water

1 tbs of butter

6-8 eggs

1 medium sized lemon {grate skin to get zest}


In a bowl, combine flour, sugar, and salt.

Mix thoroughly.

In a small bowl, add eggs, water, butter, and milk.

Add liquid ingredients into dry ingredients.

Add lemon zest, mix well to produce a smooth batter.

Let batter sit for 45 mins to 1 hour


In a  heated pan, spray some butter or add 1 tbs of butter or oil.

Then carefully scoop some of your batter into the pan.

Let it spread evenly.

After 2 minutes, turn pancakes over to cook the other side for 2 minutes.

Lift pancakes out of pan.

Serve hot with syrup, powdered sugar, or with any condiments  of your choice.



2 thoughts on “African Pancakes with a twist: Lemon zest

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