Makes 6 - 8 pancakes
These pancakes work well with just some maple syrup or in fact you can get decadent with them.
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
Sieve all dry ingredients except for sugar into a large mixing bowl.
Add sugar, mix with a fork and make a well in the middle.
Whisk milk and butter in a separate bowl and then lightly beat egg in.
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.
If preparing sauce, mix whole amathungulu and water in a small sauce pan and stew on a gentle simmer for about 30 mins.
Sieve and reserve only the sauce.
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.
Heat up a non stick pan on a medium heat
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.
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.
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.
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.