Hibiscus & Rice Pancakes
Fluffy, spongy rice cakes with hibiscus & ginger honey syrup. Inspired by Sinasir of Northern Nigeria
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What is your favourite West African ‘rice’ dish?
It is quite alright if you do not have one, perhaps because you like so many different kinds, or because you have never tried any, or have only been fortunate to try Jollof rice at a Nigerian wedding. Regardless, I'm here to tickle your taste buds and hopefully inspire you with a variety of African dishes that'll expand your gastronomic horizons. I am certain that our community would benefit greatly from your answers to the question; "What is your favourite West African rice dish?"
I have several favourites, from my mum’s Fragrant & Bejewelled Fried Rice, with a dash of curry powder, to simple White Rice & Sweet Beef Stew - eponymous as ever. It really is as sweet as if sugar was added into it. I also love the South African Yellow Rice tinged with golden turmeric and with little bites of dates or raisins for that sweet surprise amongst the spiced grains. And of course the famous Jollof Rice, in its many variations, have a special place in my heart. All of the above, you can find in my cookbook, Africana.
And so when Tilda, not the actress as a friend once asked, but the celebrated rice producer asked me, once again to share a recipe, this time, to celebrate West African cooking, I thought it would be exciting to put my spin on an unexpected recipe from the region. A recipe I have neither shared in my cookbook nor anywhere else in print or in person. For a change, I thought, no savoury rice cooked in sauce or rice served with sauce, but a pancake! And not just any pancake, a bloody brilliant and beautiful one. I introduce to you, Sinasir!
📣✨GIVEAWAY 📣✨ Win a signed copy of my cookbook and a hamper of goodies from Tilda! For a chance to win, see the caption in the recipe video to enter.
Watch Here!
On Saturday mornings, when we lived in Northern Nigeria, my neighbours would drop by with either of two rice treats, fluffy fried rice cakes called Masa or these spongy Sinasir rice pancakes. The act of sharing with us, as neighbours, is one of the most loving experiences, even more so when my neighbour shared her secrets to these recipes which begin over 24 hours before we had the honour of devouring them.
Both traditionally made from fermented short grain rice, known in the region as tuwo, typically more savoury than sweet and often eaten with, spicy sauces, stews, the ever bewitching peanut laced Suya, or with honey and chilli. I have put my own spin on it by using a different type of rice and a little cheat for the sour flavour derived from fermentation, saving us a considerable amount of time. I substituted the traditional tuwo rice with Tilda’s fragrant Jasmine Rice, which I find to be the perfect alternative for this recipe, with its slight stickiness that lends to the spongy texture that I know and love of Sinasir. By adding a dash of crimson hued hibiscus to the batter, these pancakes are not only transformed into quite the irresistible beauties, they take on the natural slight tang of dried hibiscus.
I have served these with berries - some of my favourite which are blackberries, strawberries and raspberries, with mint, yoghurt and a ginger and hibiscus syrup that packs a punch.
Also, impressive is the no flipping required for a spongy, honeycomb-like top. Watch as the bubbles form and erupt while the pancakes cook. These are sure to impress everyone from a 3-year-old baby to the most seasoned palate. A 3-year-old really did test these out!
📣✨GIVEAWAY 📣✨ See the caption in the recipe video to enter.
And before I get carried away, I have partnered with Tilda for a fabulous giveaway where you could win a signed copy of Africana - my cookbook and a hamper of goodies from Tilda.
Now, let’s get cooking!
Hibiscus & Rice Pancakes
with Hibiscus & Ginger Syrup
Fluffy and spongy pancakes made with fragrant Jasmine rice, inspired by the Nigerian Sinasir. A fun and fabulous recipe, with no flipping required and a slight tang from hibiscus, to mimic the traditional fermented sourness. Served with another shot of hibiscus in a syrup that packs a pump with ginger.
Makes: 6 - 8 pancakes
Time: Up to 20 minutes cooking time, plus 8 hours or overnight for soaking
Ingredients
For the pancakes
300g Tilda Jasmine Rice
300ml warm water
1 tbsp instant/fast action yeast
3 tbsp of honey
1 tbsp ground hibiscus
¼ tsp fine sea salt
2 tsp baking powder
For the Hibiscus & Ginger Syrup
125 ml water
1 tbsp grated fresh ginger
1 tbsp ground hibiscus
200ml runny hunny
You will need a mesh or cloth strainer
To Serve
A mix of berries, strawberries, raspberries, blackberries
A handful of mint
Let’s get cooking!
Pour the rice into a bowl, fill with warm water, cover and leave to soak for 8 hours or overnight.
Rinse and drain the rice, then tip into a high speed blender with more warm water, starting with 250 ml and adding a little more as you blend. Blend for up to 3 - 4 minutes until thick and creamy.
Pour the blended rice mixture into a large bowl and mix in the yeast and honey. Cover and set aside in a warm place to rise for up to an hour.
In the meantime prepare the syrup by simmering water, the grated ginger and hibiscus for 2 - 3 minutes in a small saucepan. Strain the liquid into a separate bowl using a mesh strainer and pour the liquid back into the saucepan. Add the honey and simmer on low heat for 3-4 minutes until slightly thickened. Take the syrup off the heat and leave to cool. The consistency will thicken further as it cools.
After an hour, the rice batter will have risen with a thick foamy top. Add the hibiscus powder, baking powder and a dash of salt and thorough whisk together.
Grease a frying pan thoroughly and set over low - medium heat. Once hot scoop in a ladleful of batter at a time into the pan and watch as the bubbles begin to erupt. The pancakes should be slightly thick and not a thin crepe consistency. Cook for 2-3 minutes on one side only and once the top is dry to a touch, your pancake is ready. Remove and place on a large platter. Repeat until you finish cooking all the batter.
Reheat the syrup in the saucepan on low heat or if transferred to a microwave safe bowl or jug, reheat for 10 seconds in the microwave to loosen the texture before serving with your pancakes.
Serve the fluffy pancakes with berries, mint, a drizzle of the hibiscus and ginger syrup and yoghurt. These are also wonderful with honey and butter or plant based alternatives.
More of my recipes with Tilda
Enjoy Hibiscus in a drink
*My Award-winning cookbook, Africana*
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Thank you for reading today. Share this sunshine with your family and friends.
Jollof rice of course