Cocoyam Flour Pancakes is a modern British recipe for a classic pancake made with that rather unusual ingredient, West African cocoyam flour. The full recipe is presented here and I hope you enjoy this classic British version of: Cocoyam Flour Pancakes.
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Cocoyam flour is the dried and ground flour obtained from the cocoyam (West African taro). This is mostly high-quality and hypoallergenic starch but it does have a slightly sweet taste which works well in pancakes and waffles.
Ingredients:
70g plain flour
70g cocoyam 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, cocoyam flour, baking powder, salt and sugar in a bowl, stirring to mix thoroughly. Add the oil and egg 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 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.
