Sorghum pancakes

Sorghum pancakes, xigugu greens & crispy fried eggs

Serves4
Prep Time1 hour
Cook Time30 mins

Ingredients

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For The Pancakes

  • 1 cup cake flour
  • 1 cup sorghum flour OR Maltabella
  • ½ tsp salt
  • 1 tbsp sugar
  • ¾ tsp baking powder
  • 200 ml Nando’s Garlic PERinaise Creamy
  • Dressing
  • 200 ml milk
  • Oil or butter to fry

For The Greens

  • 1 small red onion (thinly sliced)
  • 2 – 3 cups leafy greens of your choice, roughly chopped (for example spinach, kale, swiss chard)
  • 2 tbsp xigugu
  • 50 ml Nando’s Lemon and Herb PERi-PERI Sauce
  • 3 tbsp water (to loosen mixture)
  • salt to taste

For The Egg

  • 4 eggs
  • oil
  • salt and pepper

Cooking instructions

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  1. 1

    Pancakes: In a large bowl, sieve together cake flour, sorghum flour, salt, sugar and baking powder.

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  2. 2

    In a separate bowl, whisk together Nando’s Garlic PERinaise Creamy Dressing and milk.

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  3. 3

    Add the wet ingredients to the dry ingredients in stages, folding together to create a smooth batter, while taking care not to over mix.

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  4. 4

    Heat oil or butter in a pan over medium heat. Add the pancake batter in the preferred amount for the desired sized pancake.

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  5. 5

    Cook until the top of the batter begins to bubble (this indicates it's ready to be flipped), and flip over.

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  6. 6

    Remove from the pan, and fry the remaining batter.

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  7. 7

    This recipe should make 16 medium-sized pancakes.

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  8. 8

    Greens: In a bowl, add onions and greens.

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  9. 9

    Combine the xigugu, Nando’s Lemon and Herb PERi-PERI Sauce and water in a blender and blitz until smooth. Add a touch more water if the mixture is too thick.

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  10. 10

    Dress the salad with the xigugu dressing.

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  11. 11

    Season to taste.

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  12. 12

    Egg: In a medium-sized pan, heat two tablespoons of neutral oil over a medium-high heat.

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  13. 13

    Once oil is hot and not above smoke point, carefully add eggs away from you and season with salt and pepper.

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  14. 14

    Once the whites begin to set, carefully tilt the pan slightly and allow the oil to create a pool against the side of the pan. Using a large spoon, baste the eggs with the hot oil, aiming at the uncooked parts of the whites and avoiding the yolk.

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  15. 15

    Continue basting for one minute or until the egg whites are puffy and the edges are brown and crispy

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  16. 16

    Assemble your pancakes and enjoy!