(Sorghum pancakes, xigugu greens and crispy fried eggs) 

Prep time: 1 hour

Cooking time: 30 min

Serves: 4

INGREDIENTS

For the pancakes:

• 1 cup cake flour
• 1 cup sorghum flour OR Maltabella
• ½ t salt
• 1 T sugar
• ¾ t baking powder
• 200 ml Nando’s Garlic PERinaise Creamy Dressing
• 200 ml milk
• Oil or butter to fry

For the greens:

• 1 small red onion (thinly sliced)
• 2 – 3 cups leafy greens of your choice, roughly chopped (for example spinach, kale, swiss chard)
• 2 T xigugu
• 50 ml Nando’s Lemon and Herb PERi-PERI Sauce  
• 3 T water (to loosen mixture)
• Salt to taste  

For the egg:

• 4 eggs
• Oil
• Salt and pepper

METHOD

Pancakes:

• 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 your 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.
• Remove from the pan, and fry remaining batter.
• This recipe should make 16 medium-sized pancakes.

Greens:

• 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.

Egg:

• 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 towards yourself and allow the oil to create a pool of oil 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!