These little pancakes are a favourite for breakfast here, and sometimes for any other meal where I need bread, the only resort, as a trip to the nearest bread shop is a half hour walk down the dirt road, then a bus to town, then return which all takes about 2 hours. By the time I get back, my “need” for bread has often passed, so I make these instead while I am pottering around.
This recipe is for a half batch as it is enough for us, and if you eat the pancakes the next day, while still nice, a lot of the “air” goes out of them, so they are best eaten fresh. Plus, it makes a lot!
Method and ingredients
- 2 cups flour
- half cup flour for kneading
- one and a half cups water
- one big spoon sugar
- 5 grams yeast
- pinch salt
- oil for cooking
- sugar, lemon, lime, butter or jam for serving
First, make yourself a coffee the old fashioned way, using a small pot of water on the stove. Keep some of the hot water. Drink coffee and enjoy.
In a mixing bowl, put 2 cups of normal or plain flour, a pinch of salt, a tablespoon of sugar, and half a sachet of yeast. I use DCL yeast here in the 11g sachet, so this recipe only requires about 5 grams. If you are making the full 4 cup recipe for a party, use the whole 11g sachet. DCL seems never to fail me. Not sure what brand you can access where you are.
Add about a cup and a half of tap water or other room temperature water and mix roughly with a butter knife or spoon until it seems to start coming together (only takes about 30 seconds).
Bring it together with your hands until it comes into one large piece. If it is too sticky, sprinkle on a bit more flour and cut through with the knife again.
Cover with a tea towel and place on a plate or saucepan lid on the top of the pot you used to make your coffee. The water will be a bit hotter than lukewarm by this stage.
Go about your Saturday morning activities – take the kids to sports, read the paper, clean the house, practice yoga, spend quality time with your spouse, or whatever.
Just when you have just about forgotten that you are making pancakes (about an hour or two, it really doesn’t matter), the dough will have risen to about 3 or 4 times the original size of the dry ingredients.
Use a large mixing spoon and turn it out onto a large board that is liberally dusted in flour (about another half cup).
Using a floured hand, pick up one side of the dough and kind of fold it in half lightly. Do that a couple of times until the dough has been dropped onto itself maybe four times, and the surface is all covered in flour. The dough will be very light, and easy to manipulate. If you touch the dough without flour on your hand, or if it touches the board on a part that is not floured, it will be sticky. I normally irritate my husband by doing this in the kitchen and making a little cloud of flour that drifts to the floor, but you could do it outside.
Kneed the dough now that you can manage it, and as you do, fold it in half, turn, turn over, fold in half etc. Just a minute or so.
Use a rolling pin and roll out the dough so that it covers the surface of your large board.
Then fold the dough into thirds, press, turn clockwise, fold, press, turn over, fold press, for a few times (about another minute). This is just to get some air embedded into the dough.
Roll again to cover the surface of your large board. Go right to the edge and the dough will be quite thin (less than 1cm thick).
Put a 1cm layer of oil into a heavy frypan to heat on high.
Cut dough with a knife into triangles.
Work quickly now (maybe drink the coffee you made for yourself before but forgot about!)
Place 5 or 6 of the pieces into the hot oil. They will puff up immediately. Turn over. They will be golden brown and puffed up to about 3 or 4 times the size they were when they went in.
Don’t worry if the oil starts to go a bit dark as it is just the excess flour, and doesn’t affect the taste of the pancakes.
Take out of pan and put into serving dish.
Serve with fresh lemon or lime wedges and a dusting of sugar, butter and home made jam (here I have grapefruit marmalade that I made a
few weeks ago), and enjoy!
My guests, Vuli and Koto