Kabalagala (Ugandan Pancakes)#BreadBakers
So many different types its unbelievableI didn't have any theme in mind when I volunteered to host the month of February for the Bread Bakers group.As Christmas got over and the year was ending I knew I had to think of a theme pretty soon. I went back to the rules for participants and there the word pancake kept staring at me. The only pancakes I know are the usual Indian ones like dosas, uttappams, chilas etc and of course the typical fluffy American style ones dripping with melted butter and honey or maple syrup. Did a bit of research (what would we do without Google?) and hey presto the world opened up to me with a variety of pancakes I'd never heard of. So I challenged the members to the theme of pancakes from different parts of the world, to venture out to pancakes they've not made before.
I am so grateful that the members took time to research and have come up with different pancakes. Check the list below and please visit each blog to find out the different names and recipes of the pancakes.
So basically the dictionary describes pancakes as a thin flat cake of batter fried on both sides on a griddle or in a frying pan. However, as I researched, the meaning of pancake widened. Some pancakes are baked, some are fried and some may appear like flat breads but are actually known as pancakes in the region of origin.Some have yeast as leavening agent others have baking agents. Pancakes can be sweet or savory, may contain different types of flours, fruits, vegetables. There's a whole world of pancakes out there. Drop scones, waffles, crumpets, pikelets, oatcakes are classified as pancakes.(However countries of origin may refute that!)
These pancakes from Uganda are called Kabalagala. They are made from cassava (tapioca) flour, mashed sweet banana or plantains. Gluten free,sugar free they look more like doughnuts but every possible Ugandan blog post, article I read about food from Uganda describes Kabalagala as a pancake.The recipe is very simple and the pancakes were absolutely delicious with a hot cup of coffee. Kabalagala in the Luganda language means pancake made using sweet bananas and cassava flour.The original preparation made by Nubians was called kabalagara. An affluent area in the city of Kampala is named after the pancake. Kabalagala is a famous street food in Uganda, enjoyed with tea as breakfast or served with stew. It is believed that these pancakes became very famous as a cheap alternative to cakes and bread during the Idi Amin Regime as they were affordable and combination of banana and cassava keeps one's tummy full for a long period of time.
KABALAGALA (UGANDAN PANCAKES)
Recipe source: Here
2 big or 6 small over ripe bananas
2-2¼ cups cassava(tapioca) flour
a generous pinch of salt
¼ tsp soda bicarbonate (baking soda)
¼ tsp pepper powder
oil for deep frying
extra flour for dusting
- Peel and mash the bananas.
- Sift flour, salt and pepper powder together.
- Add flour little by little into the mashed banana and mix with a spatula or a spoon.
- Keep on adding the flour till its thick enough to knead.
- Dust the worktop with some flour and knead the dough. The dough should not be sticky. I used about 2¼ cups of flour.
- Roll it out into a ¼" thick circle. Using a cookie cutter or a glass, cut out round discs.
- Gather up the remaining dough and roll again and cut. Keep on repeating the process till all the dough is used up.
- Heat oil in a wok or deep frying pan over medium heat. The oil is ready when a small piece of dough put in the oil rises to the top immediately.
- Fry the pancakes till they are golden brown.
- Dust some icing sugar if you like before serving.
- I found the sweetness from the ripe bananas was just right. If you have a sweeter tooth, add 1-2 tbsp sugar.
- Original recipes do not add baking agent. Adding it makes it more chewable.
- A little bit of pepper and salt balances the sweetness from the bananas.
- The leftover pancakes next day became more chewy. I would recommend that you eat them the day they are prepared.
- Before frying the pancakes, brush off the excess flour you've used for dusting.
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
- Chinese Scallion Pancakes from Karen’s Kitchen Stories
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch Baby from Herbivore Cucina
- Galettes de Sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok (Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appam from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Srilankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Spices
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.