Ghana's version of the breakfast favorite.

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Name: Ghana Pancake
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 2 Eggs large brown; 1/2 cup Milk; 2 tablespoon sugar; 1 dash nutmeg; 1 teaspoon Vanilla (or any other flavoring you like); 1/4 cup All purpose flour plus more, depending on your preference; 2 tablespoon Butter melted

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INGREDIENTS

2 Eggs ; large brown
1/2 cup Milk
2 tablespoon sugar
1 dash nutmeg
1 teaspoon Vanilla ; (or any other flavoring you like)
1/4 cup All purpose flour ; plus more, depending on your preference
2 tablespoon Butter ; melted

Servings

INSTRUCTIONS

Whisk eggs, milk, sugar, flavoring and nutmeg in a large bowl. Whisk thoroughly to get air into the mixture. This helps the pancake become light. Melt the butter in the microwave for 15-25s.

Now sift about 1/4cup flour into the egg mixture and whisk. From here, you will need to eyeball the amount of flour you add depending on the consistency that you like. I prefer a mixture that's in between runny and thick.. Closer to the runny side. If you like a thicker skin pancake, then add more flour for a thicker batter. If you get any flour clumps, run your egg mixture through the sifter. Now add the melted butter.

Heat up your frying pan, add a little oil to coat the pan. Set the stove to medium. The first pancake is typically a throw-away used to get the right heat/temp setting depending on the consistency of your batter.

Once the pan is heated, pour a full ladle of the mixture into the center of the pan and tilt to spread it cover the pan. Turn after 2mins 30 seconds. Same on the other side. You may flip the pancake over again if you prefer a well cooked pancake.

Using your spatula, fold over the pancake several times and plate.

Top with pancake, confectioner's sugar and sliced fresh fruit.

NOTES

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Ghana Pancake

2 Eggs large brown
1/2 cup Milk
2 tablespoon sugar
1 dash nutmeg
1 teaspoon Vanilla (or any other flavoring you like)
1/4 cup All purpose flour plus more, depending on your preference
2 tablespoon Butter melted

Whisk eggs, milk, sugar, flavoring and nutmeg in a large bowl. Whisk thoroughly to get air into the mixture. This helps the pancake become light. Melt the butter in the microwave for 15-25s.
 Now sift about 1/4cup flour into the egg mixture and whisk. From here, you will need to eyeball the amount of flour you add depending on the consistency that you like. I prefer a mixture that's in between runny and thick.. Closer to the runny side. If you like a thicker skin pancake, then add more flour for a thicker batter. If you get any flour clumps, run your egg mixture through the sifter. Now add the melted butter.
Heat up your frying pan, add a little oil to coat the pan. Set the stove to medium. The first pancake is typically a throw-away used to get the right heat/temp setting depending on the consistency of your batter.
Once the pan is heated, pour a full ladle of the mixture into the center of the pan and tilt to spread it cover the pan. Turn after 2mins 30 seconds. Same on the other side. You may flip the pancake over again if you prefer a well cooked pancake.
Using your spatula, fold over the pancake several times and plate. 
Top with pancake, confectioner's sugar and sliced fresh fruit.

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louiszeex8s2h2

Great pancakes, taste wonderful.
FoodieAsia

Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 4 Servings

Calories: 121
Calories from Fat: 62 (51%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 20.1mg		6 %
Sodium 1861.7mg		64 %
Potassium 141.3mg		4 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 10g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 121

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REVIEWS

FoodieAsia

So I did this recipe for a school project, and I was scared it wouldn't taste nice or the consistency would be off, but it wasn't. I thought it tasted really good and the nutmeg gave it a nice flavor, these are thin pancakes so there more crepes then an American pancake, the batter is really runny but that's what it should be like, if you want though you can add some more flour to make it a little thicker, I added maybe max 4 tablespoon. So trust me this recipe didn't fail, also I used 4 regular sized eggs to make 8 pancakes so you don't need to add an extra egg if you don't have a large. Enjoy your day :)