I present to you a perfect high-protein and satisfying meal, using two simple signature ingredients - Beans and Egg. Ideal for breakfast, lunch, or dinner.
Meal title: Beans-Egg Pancakes
🧺 Ingredients
Main Ingredients:
- 1 Cup of beans (brown or white black-eyed beans)
- 2 Eggs
- 1 small onion (chopped)
- 1-2 fresh scotch bonnet peppers (or to taste)
- 2 tablespoons flour (for binding, optional)
- 2 tablespoons liquid milk (optional, for richness)
- Salt to taste
- 1 seasoning cube
- 3 tablespoons vegetable oil (for frying)
Optional Add-ins:
- A pinch of crayfish (adds Nigerian depth)
- Finely chopped vegetables like spinach, bell pepper
👩🏾🍳 Preparation Steps
1. Soak and Peel the Beans
Soak your 1 cup of beans in water for 30–45 minutes.
Rub the beans between your hands to peel off the skin (or pulse-blend with water for 5 seconds 2–3 times to loosen the skin, then rinse it off).
Once peeled, rinse thoroughly and drain.
📝 Note: If you're short on time, you can use already peeled beans or store-bought peeled beans flour (bean powder).
2. Blend the Beans
Put the peeled beans into a blender. Add chopped onion, pepper, a bit of crayfish (optional), seasoning cube, and salt.
Add about ½ cup of water (just enough to blend smoothly into a thick batter).
Blend until very smooth and lump-free.
3. Mix in Eggs, Flour, and Milk
Pour the blended bean mixture into a clean bowl. Crack in the 2 eggs, milk, and flour.
Mix well until everything is fully incorporated. The batter should be like pancake batter—not watery, but pourable.
Taste and adjust salt or seasoning if necessary.
📝 Note: If you want it spicy, add a bit more pepper or black pepper.
🔥 4. Pan-Fry the Pancakes
Heat a non-stick frying pan or skillet over medium heat.
Lightly grease with vegetable oil.
Pour a ladleful of the batter into the pan and spread it into a round, flat pancake (just like regular pancakes).
Cook for 2–3 minutes on one side until firm and golden, then flip and cook the other side.
🔁 Repeat until all the batter is used. You should get 6 to 10 regular size pancakes depending on the thickness.
And your Beans-Egg Pancake is ready.
🍽️ Serving Suggestions — What You Can Pair It With
For the rich kids, to make it more filling, try pairing your beans-egg pancakes with any of the following:
🥗 Option 1: Chicken and Vegetable Salad
Grill a Chicken breast, chop some cabbage, tomatoes, cucumber, lettuce, etc.
Dress with a bit of Mayo, salt, lemon juice, olive oil. And enjoy!
🍌 Option 2: Fried Plantains (Dodo)
Sweet ripe plantains (lightly fried) pair beautifully with the savory flavor of the Beans-Egg pancakes.
🥣 Option 3: Pap (Ogi) or Custard
A thick bowl of hot pap or custard adds bulk and warmth to the meal, especially for breakfast.
🥤 Option 4: Fruits of choice and maple syrup
For a tasty balance, serve with Bananas or Berries and the likes.
🔄 Storage Tips: If you made too much
Store leftover batter in an airtight container in the fridge for up to 2 days.
Also, cooked pancakes can be refrigerated and reheated in a pan or microwave.
BONUS CONCOCTION IDEA:
Meal title: Eggy Beans Porridge with Crayfish Palm Oil Infusion
Category: Nigerian cuisine
Description: A rich, flavorful one-pot beans dish with creamy scrambled eggs stirred in for texture.
How to Make: Cook beans until soft. Add chopped onions, pepper, and crayfish.
Season with salt, cubes, and a drizzle of palm oil.
Whisk two eggs and stir into the hot beans, allowing it to cook in the residual heat for a creamy twist.
Serving Suggestion: Can be eaten alone or paired with bread or boiled ripe plantains.
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