Sorghum pancake recipe


These spiced pancakes have a pinch of garam marsala and turmeric to add a new flavour to the pancake, a finely chopped chilli could be added for those who like them hot!

Preparation time: 20 minutes

Cooking time: 4 minutes

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Serves: 4 people

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Cucumber Yogurt Sauce


  1. In a bowl combine the dry ingredients creating a well in the centre. In a separate bowl whisk together the egg, milk and water then pour into the dry ingredients, stir until a smooth batter is achieved. Fold in chopped onion.
  2. To prepare the cucumber sauce, chop the cucumber into small dice or ribbons and place in a small bowl. Add the chopped garlic and yogurt and stir to combine. Season with salt and pepper and keep aside.
  3. Heat a non stick pan and melt the coconut oil.  Pour a ladleful of batter onto the pan and using the back of the ladle, spread it a little.
  4. When the underside becomes golden, loosen the pancake with a spatula and flip. Continue cooking the other side until both sides are golden.
  5. Remove from the heat serve hot with some slices of smoked chicken and some cucumber yogurt sauce on the side. 

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