Sorghum pancakes, xigugu greens & crispy fried eggs
Prep time: 1 hour
Cooking time: 30 min
In a large bowl, sieve together cake flour, sorghum flour, salt, sugar and baking powder.
In a separate bowl, whisk together Nando’s Garlic PERinaise Creamy Dressing and milk.
Add the wet ingredients to the dry ingredients in stages, folding together to create a smooth batter, while taking care not to over mix.
Heat oil or butter in a pan over medium heat. Add the pancake batter in the preferred amount for the desired sized pancake.
Cook until the top of the batter begins to bubble (this indicates it's ready to be flipped), and flip over.
Remove from the pan, and fry the remaining batter.
This recipe should make 16 medium-sized pancakes.
In a bowl, add onions and greens.
Combine the xigugu, Nando’s Lemon and Herb PERi-PERI Sauce and water in a blender and blitz until smooth. Add a touch more water if the mixture is too thick.
Dress the salad with the xigugu dressing.
Season to taste.
In a medium-sized pan, heat two tablespoons of neutral oil over a medium-high heat.
Once oil is hot and not above smoke point, carefully add eggs away from you and season with salt and pepper.
Once the whites begin to set, carefully tilt the pan slightly and allow the oil to create a pool against the side of the pan. Using a large spoon, baste the eggs with the hot oil, aiming at the uncooked parts of the whites and avoiding the yolk.
Continue basting for one minute or until the egg whites are puffy and the edges are brown and crispy
Assemble your pancakes and enjoy!
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