This is a traditional Burkinabe recipe (from Burkina Faso) for a classic snack of mini pancakes made from millet flour, rice and sugar.
Ingredients:
- 500g millet flour
- bananas (optional)
- 50g rice
- 500g sugar
- water
- oil for frying
- Mix the millet flour with a pinch of sugar and then work in enough water to form a very thick batter. Put in a warm spot, uncovered, and leave over night to ferment.
- The following day, add enough water to give a smooth batter that's slightly thicker than a standard pancake batter.
- Wash the rice, soak in water for 50 minutes then drain.
- Place in a food processor and process with a little water to make a thick slurry.
- Stir this slurry into the millet flour batter. At this point, you can add crushed bananas to the dough, if you like.
- Stir in sugar to taste (add water at this point if the mixture becomes too thick).
- Heat a crêpe pan, grease with a little oil, add the batter by the tablespoons and cook until the surface bubbles on top.
- Flip over and cook on the other side, until golden brown on both sides.
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