For pancake day last month, I thought I'd switch things up with this savoury pancake recipe. I've shared multiple sweet pancake recipes over the years, from sweet potato to banana to hemp to plantain to pounded yam pancakes. It's fair to say that I love my pancakes.
This particular recipe was a challenge. I've been on an oil-free kick and so frying was out of the question. Tough when you're working with a messy, sticky batter. So these are baked instead. Can they even be called pancakes anymore??
The cassava in this recipe is in the form of garri (grated, dried, fermented cassava) but I can see this working with fine cassava flour as well. If you try it this way, please share your feedback with me. Click here for the brand of garri I like to use.
Enjoy the recipe video above!
Ingredients
- 1 cup jasmine rice
- 1.5 cups garri (plus extra for dusting)
- 1/2 red bell pepper, finely diced
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small aubergine, finely chopped
- 1 cup shredded cabbage
- handful fresh parsley, roughly chopped
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon ground cumin
- pinch of salt
Method
Pre-heat your oven to 200C.
Cook the jasmine rice with 4 cups of water until completely soft and most of the water has been absorbed. Allow to cool.
Blend the cooked rice in a food processor with one cup of water until smooth. Pour into a large mixing bowl. Add the garri, along with all the other vegetables and seasonings. Stir until well incorporated.
Prepare a baking tray by lining with some baking paper or foil. Scoop one heap tablespoon of the batter into into clean palm, dust with a little extra garri and gently shape into a medium-sized pancake. Place on the baking tray and repeat the process with the rest of the batter.
Bake for 30-35 minutes then leave to cool slightly before serving. I served mine with some Efo Riro (spinach stew), chopped parsley and more shredded cabbage.
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