Nigerian Pancakes with Shrimp
Elevate your breakfast or brunch game with these tantalizing Nigerian Pancakes with Shrimp, a savory twist on a classic favorite that blends vibrant flavors and a hint of spice. Made with a delicate batter infused with ground paprika, nutmeg, and finely chopped onions, these pancakes are taken to the next level with the addition of tender, pan-seared shrimp and optional Scotch bonnet pepper for a fiery kick. Perfectly golden on the outside and brimming with bold, aromatic goodness on the inside, they’re a delightful balance of light, fluffy textures and hearty fillings. Serve these Nigerian-inspired pancakes warm with a zesty dipping sauce or a simple side salad for a satisfying meal that brings a taste of West African cuisine to your table. Perfect for lovers of global flavors and unique recipe creations!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Whole milk
- 2 pieces Large eggs
- 1 cup Shrimp (peeled and deveined)
- 1 piece Onion (small, finely chopped)
- 1 piece Scotch bonnet pepper (optional, minced)
- 3 tablespoons Vegetable oil
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 2 tablespoons Fresh parsley or spring onion (finely chopped, optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, nutmeg, and paprika.
In a separate bowl, beat the eggs, then whisk in the milk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently to form a smooth batter.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and fully cooked. Remove and set aside to cool slightly.
Stir the cooled shrimp, chopped onion, and scotch bonnet pepper (if using) into the pancake batter. Add fresh parsley or spring onion for an extra burst of freshness, if desired.
Add another tablespoon of oil to the skillet over medium heat. Using a ladle, scoop the shrimp-infused batter onto the skillet, spreading it out slightly to form a pancake.
Cook each pancake for 2-3 minutes on one side, or until bubbles form and the edges are set, then flip and cook for another 2 minutes until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with your choice of dipping sauce or a side salad for a complete meal.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 41.2 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 503 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
