Lin Barrie and Peter, the Chef at Chilo Gorge Safari Lodge, create special pancakes with a secret ingredient…to be shared with you all in the recipe below!
Peter’s African Pancakes
Soft pancakes with an African twist…
Serve American-style for breakfast with bacon, fried banana and local honey.
Serve English style for afternoon tea with farm butter and Gooseberry jam.
Special secret ingredient: One cup of cooked, COLD, mielie meal (cornmeal) porridge
(This is the same as cooked soft grits or polenta…)
One whole egg
2 Tablespoons caster sugar
Pinch of salt
One cup self-raising flour
One teaspoon bicarbonate of soda
150-200 ml fresh milk
Mix Cold mielie meal porridge with beaten egg, caster sugar and salt.
Sift flour and bi-carbonate of soda and stir briefly into the mielie meal mix, then add enough milk to create a soft dropping consistency.
Have ready a hot cast iron pan or griddle, using minimal vegetable oil.
Quickly drop dessert spoonfuls of pancake mix onto griddle and cook until you see bubbles begin to rise, but not pop!
Immediately turn the pancakes over and finish cooking.
They should be pale gold, not dark brown.