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Mashizha ezviyo nechibage - red finger millet, maize and sour milk pancakes

Makes 6 - 8 pancakes

These pancakes work well with just some maple syrup or in fact you can get decadent with them.


For pancakes

⅔ cup cake flour

3 Tablespoons maize meal

3 Tablespoons millet or sorghum flour

3 Tablespoons brown sugar

1 teaspoon baking powder

½ teaspoon salt

1 cup sour milk

1 large egg

1 Tablespoon melted butter

For amathungulu sauce

2 cups amathungulu

1 cup water

4 Tablespoons brown sugar

¼ cup butter


  1. Sieve all dry ingredients except for sugar into a large mixing bowl.

  2. Add sugar, mix with a fork and make a well in the middle.

  3. Whisk milk and butter in a separate bowl and then lightly beat egg in.

  4. Pour wet ingredients into the well of the dry mix and gently mix with a fork until just homogeneous. Set aside in fridge for about 10 minutes.

  5. If preparing sauce, mix whole amathungulu and water in a small sauce pan and stew on a gentle simmer for about 30 mins.

  6. Sieve and reserve only the sauce.

  7. Remove batter from the fridge and if it's too thick add a tablespoon or two of water and mix well. Transfer batter to jug for an easy pour.

  8. Heat up a non stick pan on a medium heat

  9. Fry about 1/4 cup of batter in the pan until the pancake is mostly set and little bubble craters start to form and hold in the top layer, about 1 - 2 minutes.

  10. Flip pancake over and fry for a further 30 seconds, remove from pan, fold into quarters and store in a plate covered with a lid while you fry the rest.

  11. Once all the pancakes are ready, warm up the sauce in the pan and toss in a few pancakes and drench them in the sauce until they are most throughout.

  12. Serve as you please with more syrup and ice cream.

A nice flourish to this dish is to arrange all the pancake quarters in a suitably sized baking tin, drench in sauce and bake at 180C for 15-20 min or until the edges start to crisp up and char and the sauce is absorbed through the pancakes.

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