Step 1: Make the batter base
In a bowl, combine 100g plain flour, 1 tsp baking powder, 1 egg, and 120ml milk. Whisk until smooth and lump-free.

Step 2: Add the jollof paste
Stir in 1 tbsp Kwikish Jollof Paste until fully combined and the mixture turns a rich orange-red colour.

Step 3: Fold in spring onion
Fold in the sliced spring onion, reserving a little for garnish. Let the batter rest for 5 minutes.

Step 4: Cook the pancake
Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Pour in the batter and cook for 2–3 minutes until bubbles form on the surface and the edges look set.

Step 5: Flip and finish
Flip carefully and cook for a further 1–2 minutes until golden brown and cooked through.

Serve warm, topped with the reserved spring onion and a fried egg if desired.

Chef's Tips

— Rest the batter: Letting it sit for 5 minutes allows the flour to hydrate fully, giving you a fluffier pancake.

— Don't rush the flip: Wait until bubbles form and the edges look set before flipping, this prevents the pancake from breaking apart.