Recipe courtesy of Kiano Moju
Recipe courtesy of Kiano Moju
Watch how to make this recipe.
Kenyan Pancakes with Blackberry Sauce
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 96 mg
- Sodium
- 243 mg
Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they’re excellent with a cup of hot chai tea. Although it’s not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that’s the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 96 mg
- Sodium
- 243 mg
Ingredients
Blackberry Sauce:
Kenyan Pancakes:
Directions
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23m
Easy
CLASS
- For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
- Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
- Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
- For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
- Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
- Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
- Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.
