3 cups of wheat flour
2 cups of hot water
1 cup of fresh milk
½ cup of brown sugar
¼ teaspoon ground cardamom
Ghee or vegetable oil for cooking
In a clean mixing bowl, mix together flour, sugar and cardamom.Add water one cup at a time and using a big whisk mix very well. Then add milk and eggs and mix thoroughly till the batter is smooth and without any lumps
On a medium heat, heat up a clean non-sticking pancake pan and add very little ghee or vegetable oil (make sure to spread the oil everywhere once its heated)
Take a medium ladle full of batter and pour it in the middle of the pan. Using the back of the same ladle, spread the batter to determine the shape and size of your pancake
Using a spatula, lift the sides of the crepes to ensure it is not sticking on the pan and gently flip it over
After both sides are cooked, remove the pancake from the pan and place it in a clean plate.
Repeat this process with the remaining batter till you are done.
Serve hot with a cup of typical Kenyan Chai
For healthier crepes I recommend half white and half whole wheat flour
The bigger the ladle is the thicker the crepe will be hence not enjoyable that’s why I suggest a medium to small ladle
Enjoy pancakes for breakfast or brunch, hot or cold with jam, honey or marble syrup.