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
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.
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)
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 https://www.nigerianlazychef.com/2016/02/fluffy-nigerian-yam-pancakes/