Cassava Flour Pancakes is a modern British recipe for a classic pancake made with that rather unusual ingredient, cassava flour. The full recipe is presented here and I hope you enjoy this classic British version of: Cassava Flour Pancakes.
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Cassava flour has an interesting sour and nutty flavour that intensifies if the batter is rested. I typically make the batter the day before, omitting the baking powder and let it rest in the refrigerator over night. Then I beat in the baking powder just before serving. Casava flour is gari (fermented and dried cassava meal) that has been fully dried and rendered to a powder.
Ingredients:
70g plain flour
70g cassava flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 egg
240ml milk
2 tbsp oil (grapeseed oil is good, for flavour)
butter for frying.
Method:
Combine the plain flour, cassava flour, salt and sugar in a bowl, stirring to mix thoroughly. Add the oil and mix in with a fork. Now add the milk, a little at a time, beating thoroughly until you have a smooth batter. Cover with clingfilm (plastic wrap) and set aside in the refrigerator for the flavours to mature over night.
The following day beat in the egg and baking powder. Cover the bowl and set aside to rest for 10 minutes.
Take a non-stick frying pan and heat until very hot (when water droplets splashed into the pan sizzle). Add a small knob of butter (just enough to moisten the pan) then pour in a ladle of batter. Turn to coat the pan then cook until golden on the base and bubbly on top. Turn of flip over and cook until golden on the other side.
Serve the pancake immediately, accompanied by fresh fruit and/or syrup then continue cooking the remaining batter.
