Recipe: Baobab Pancakes

Baobab Pancake

I make baobab pancakes by replacing two tablespoons of white flour with baobab powder. The resulting flavor and chew reminds me of pancakes with yogurt or buttermilk in the batter.

I have been using the same standard pancake recipe for four or five years. I found this recipe on, I think. As you can see in the recipe below, I no longer measure the milk that I add though it’s probably about two cups. I start with a cup or so and then add more, a tablespoon or two at a time, until I have the consistency I want. The thinner the batter, the thinner the pancake. I prefer my batter to have a consistency of a drinkable yogurt or just slightly thicker than Hershey’s chocolate syrup. At this thickness the batter will cook into pancakes between a quarter and a half inch thick.

Resting the batter helps the batter blend so don’t worry if there are some lumps in your original mixture. It also tends to thicken the batter a bit, thus I start with the batter a little thinner than I want to cook with. After the initial mixing, let the batter rest on the counter for five to ten minutes while you make a cup of coffee, fry up some scrapple or check the score of last night’s game. Then stir the batter and check the consistency. Adjust by adding a little milk or a little flour, a tablespoon or less at a time. If you use a hot non-stick or well-seasoned cast iron pan, no grease is necessary. Though butter makes ‘em better.

Baobab Pancakes: 4 servings

2 2/3 C             white flour^

1/3 C                baobab powder^

4 t                    salt^

3t                     baking powder^

2 T                  sugar^

2                      eggs^

2 T                  vegetable oil^

2 – 3 C             milk ^

  1. Mix the dry ingredients together.
  2. Mix the wet ingredients together.
  3. Combine the wet and dry ingredients. The batter should be the consistency of a drinkable yogurt. Let the batter rest for 5 – 10 minutes.
  4. Add a little milk if its too dry or a little flour if its too wet.
  5. Heat a non-stick or cast iron pan until hot but not smoking. Add some butter or oil if you want. Or don’t. Put a ladle full of batter in. When small bubbles have formed and burst all over the pancake, flip it. Cook for another 30 seconds to a minute. Enjoy.

^          Ingredient purchased in our town and used by locals on a daily basis.

^^        Ingredient purchased at supermarkets in Porto Novo or Cotonou that cater to wealthier Beninese and foreigners.

^^^     Ingredient sent courtesy of friends and families in care packages.



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