Fluffy Nigerian Yam Pancakes
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Ingredients
for yam pancake
  • 6 small cubes of yam(peeled and boiled in salty water until thoroughly soft)
  • ¼ cup melted butter
  • ½ cup of milk or cream(use plain soy milk if on s gluten free diet)
  • 1 tbsp. of any flour(optional)
  • pinch of salt
  • ¼ tsp nut meg
  • 2 tsps. baking powder
  • ¼ tsp baking soda(optional)
  • 1 egg (at room temperature)
for shrimp filling
  • ½ lb of shrimp(peeled, deveined and chopped)
  • 1 knob of butter
  • 1 tsp oil
  • 1 garlic clove(minced)
  • a hand full of chopped onions
  • a hand full of chopped peppers
  • 1 tsp chili peppers
  • bouillon(optional)
  • salt
Instructions
for the shrimp
  1. heat up butter and oil. Pour in the onion and sauté until almost translucent. Add the garlic and the peppers; then the shrimp; then the chili and seasonings and cook until the shrimp turns pink; then set aside.
  2. Mash the yam and let it cool a little, add the nut meg, pinch of salt, baking soda, baking powder egg, melted butter, shrimp mix and stir; then begin to add the milk in little portions until it forms a semi thick slurry like a regular pancake(add flour if you over do it with the milk)
  3. Heat a pan with a little amount of oil. Using a small cup(approximately ¼), scoop the yam batter on to the pan and fry on medium/low heat for about 2 minutes on each side.
Notes
if using water yam. grate into strings like you would a potato and add some flour. You could also boil and mash if you want.
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2016/02/fluffy-nigerian-yam-pancakes/