Pancakes are one those meals that don’t require you to have a reason or special occasion to make them. They are so easy to throw together and more likey than not you probably have all the ingredients you need languishing in different parts of your kitchen 😀.

We love pancakes and hubby loves it especially decadent so I am always mucking about with various toppings and syrups to keep things interesting. But regardless it’s still easy peasy lemon squeezy.

Ingredients (yields about 12 medium sized pancakes)

1 cup all-purpose flour

  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil or melted butter

The “How To”

 In a small bowl, whisk together the dry ingredients, ie, flour, sugar, baking powder, and salt and set aside.

In a larger bowl, whisk together the wet ingredients; milk, melted butter (or oil), and egg.  Then add the dry ingredients to milk mixture; whisk until just moistened. Be careful not to overmix; here a few lumps are good. 

The reason being that if you overmix it you will agitate the gluten in the flour and whereas this is not a cataclysmic problem, it means you may not have light fluffy pancakes but dense not so fluffy ones. There! Chemistry lesson over!

Heat a large skillet (I used non-stick) on medium heat. Using a folded sheet of paper towel, dip it oil and carefully rub skillet with oiled paper towel.

Allow 2 to 3 tablespoons of batter per pancake in the skillet, using the back of the spoon to spread batter into a round (you ought to be able to make two pancakes at a time if you’re using a large skillet)

Once the surface of pancakes have some bubbles and a few have burst, flip them carefully with a thin spatula, and cook until browned on the underside for about a minute more. Once done, transfer to a pale and continue until you have exhausted your batter, you may cover the plate with foil loosely to keep them warm. 

As far as toppings go, there is no limit really, from maple syrup, honey, chocolate sauce, fresh fruits, strawberry coulis, raspberry coulis,  blueberry coulis, lemon curd, caramel sauce and even butter and these are just for the sweet pancakes. If you wanted to go the Savoury route, well……just go for it!




For great easy to follow recipes for pancake toppings check this post for how to make caramel sauce, this one for how to make lemon curd, here for coulis.

If you noticed the frothy, refreshing looking drink in the last picture; congrats! You have spotted one of FFF’s home made brews and I will tell you ALL about it soon!😉

FFF Tip of the Day

It’s a lot easier to stack pancakes that are just slightly warm especially if you are going to layer sauces and and jams between each piece. If the pancakes are really warm they will slide off. Alternatively you can stack warm pancakes without anything in between and pour your preferred topping over the stack. Your call!😀

Beyond cooking, sharing recipes and posting fab pictures of food on every corner of the web…….the web has corners; trust me it does……I also want everyone who interacts with FFF to come away with some inspiration and be armed with information about food and life as a whole.

Food is an amazing vehicle for bringing people together or at least getting people’s attention; so now that I have your attention 🙂 Let me introduce you to Tayor Kiser the fabulous lady who runs Faith, Food and Fitness.

As is customary with me, one day I was trawling the web like a homeless food blogger when I stumbled upon her blog. I paused, furrowed my eyebrows, scratched my head and muttered to myself, ” There IS another FFF?!” SOUND THE ALARM! CALL SCOTLAND YARD (or in my case the NIGERIAN POLICE FORCE)!!! Anyway, after my dramatic session with myself ended, I proceeded to comb her blog and read her posts and  I was completely bowled over! She was so funny, down to earth and creative! I liked her instantly! And like any true fan would, I lovingly left a trail of comments on various posts 🙂 and like a true star that she is, she responded! Does it get any cooler than that? I think not!!!

Without fear of being dubbed a “weirdo cyber stalker“I approached her, virtually of course, and asked her to grant an interview and the rest as they say is history.

Because of her, I was able to convince my patient, ever longsuffering hubby to take us to IHOP for breakfast during our holidays to the States recently. The boys loved it and I must have gained at least 2kg from the meal that I had on that day but I have NO regrets whatsoever!! Thanks for tip Taylor!!

Kitkat at ihop

Gbemi and I at ihop


As you read this interview, be inspired by this amazing lady who thinks nothing of sharing her Christian faith, her amazing food and her health concious approach to life!!


What inspired the name of your blog?
I have ALWAYS said that I value the 5 “f”s in life: Faith, Food, Fitness,Friends and Family. Of course, using ALL of those would have been a little bit long for a blog name, so I decided to pick the three that my blog would focus on, and so “Food Faith Fitness” was born.

 How did you come by making delicious meals that are healthy?

I have always loved to cook. I grew up around people that loved to cook as well, and also wanted to teach me how to do it. Because of this, I spent a lot of time in the kitchen, so cooking has just been a natural thing. Once I was old enough to make my own meals, I decided to focus on healthy food as that was the lifestyle that I was after.

I noticed that you incorporate a lot of your personal life in your posts including your faith; why do you do this?

I think people want to read about people who are “real.” They want to know that my life isn’t perfect, and that I actually have a life outside of the internet world. There is only so many ways to say “this recipe is really delicious, and you should totally make it!” Because of this, I have decided to include a fair chunk of my personal life. I know some bloggers disagree with this thinking,but I know that I like to know that the blogs I read come from real people. I also incorporate my faith because, as a Christian, I believe it’s my mission to spread the word about the love of Jesus. I am actually really shy in real life, so it’s hard for me to go up to people and express that, and the blog has been a great way to do so!

What is your go to recipe when you have unexpected guests?

My go-to recipe for unexpected guests is this Cilantro Lime Tilapia. It’s SO quick, easy, healthy and I always have the ingredients in my pantry. Plus, everyone seems to really love it. It’s my go-to for guests and for a quick dinner for myself, when I’m short on time…which happens a lot 🙂


What do you do when despite your best efforts a recipe just doesn’t pan out the way you had hoped?

Cry. Just kidding…sort of. I have a “three times and you’re out rule.” This means that I give a recipe idea three times to be successful (unless it’s just TERRIBLE right off the bat, or I know EXACTLY what it needs to be great on the third round.) If it just isn’t working out after three times, there is no point spending all the money on groceries for it to keep failing. I have a huge list of recipe ideas, so I just move onto the next idea. No biggie!

What ingredients do you always have in your pantry?

In my pantry there is always Coconut flakes, Whole Wheat Flour, Brown/white sugar, Honey,Vanilla extract, cocoa powder, oatmeal, quinoa, cous cous, Brown rice pasta, peanut butter, coconut oil and olive oil. I consider those some good building block ingredients to both sweet and savory meals!

What advice will you give to people who want to learn how to cook or who want to carve a niche for themselves as food writers/bloggers, restaurateurs, chefs?

If you want to learn how to cook, well, COOK! You don’t need to go to school or have some fancy degree. You know what flavors you like, so just start cooking with them. Sure, some of your recipes will be terrible – so are mine! But, you’ll be surprised as to how many taste great! I promise. 🙂

If you want to become a food blogger, my biggest piece of advice is to only do it because you LOVE it, not because you want to do it as a career and make money. There are TONS of food bloggers out there, and it’s REALLY hard to turn it into something that you make an income off of. I have put countless hours of work into Food Faith Fitness and, in turn, have missed out on a lot of my “real life.”But, I do love that it’s my job!

What is your favourite American meal of all time?
Okay: I’m not sure if you want an actual meal, like breakfast lunch dinner? Or a favorite food? Here’s answers for both and you can pick! 🙂

My favorite American Meal of all time is, hands down, breakfast! I could eat oatmeal, eggs and pancakes for every single meal of the day. In fact, I make my husband go eat pancakes at IHOP with me once a week, or else I start going into pancake withdrawals. 🙂

i hop Pancakes

My favorite American Meal of all time is cheesecake.
Yes, this isn’t a total “meal” but at the rate that I can eat it, it could be considered one! Ha! I love all flavours and varieties too! Now, if only I could find one that was healthy enough to live off of!



About Food Faith Fitness:
Food Faith Fitness prides itself on producing delicious, creative recipes that are family friendly and have a healthy spin. Taylor believes that eating to nourish your body is as important as eating to nourish your soul, and that means that eating healthy should not be bland and boring. On Food Faith Fitness you will find a variety of different kinds of recipes including breakfasts, main meals, desserts, and snacks. You will also find a few various tips on health and fitness and thoughts on faith, all to promote living a well rounded and balanced lifestyle. Finally, all of this is tied together with story telling, wit and a sprinkle of humor to keep Food Faith Fitness readers coming back for more!


Be sure to visit and follow Food Faith Fitness; it is chuck full of s much!!


If you enjoyed this post stay tuned for more! 🙂




*photo credits: Food, Faith Fitness, and*

Incredibly it is that time of year again, come this Friday, November would have rolled round and in my opinion that would mark the commencement of the end of the year.

With this period comes global festivities such as Thanksgiving, Hanukkah, Kwanzaa, Christmas and New Year not to mention end of year office parties, awards and other such celebrations. These flurry of activities raises the question of FOOD; GLORIOUS FOOD.


Usually, in Nigeria, The Christmas holidays conjures images of rice and chicken. And if you’re adventurous you might throw in some turkey. I say, step out of the box, burn it and explore other lush options of culinary wonders.

Instead of regular jollof rice, why not try my Thai style spicy jollof rice or maybe tasty easy one pot Dafaduka, give roast potatoes a rest and tackle the amazingly fragrant rosemary oven roasted yam. So you think that you just cannot dispense with chicken, then why not try some of my chicken piglets? Or give your whole roast chicken a fresh twist by infusing it with lemon and lemon grass. Breakfast shouldn’t be left out of the fun, there are fun crepes, pancakes and the like to explore. How about my marmalade filled French toast and zingy tangerine and blueberry compote to give your taste buds an exiting start. Make fun salads with unexpected ingredients.

Here are some of my holiday picks for the upcoming Holidays.

Marmalade filled French toast and zingy tangerine and blueberry compote.

Zingy start to any day

Zingy start to any day

Ingredients for marmalade filled french toast
4 slices of fresh soft bread
2 eggs
2/3 cups of milk
3 – 4 tablespoons of butter

How To:

Combine egg and milk in a bowl and whisk until mixture is homogenous. Set aside.
Cover one slice of bread generously with marmalade and lay the other slice over it and pinch the edges closed. Steep in the milk and egg and milk wash and set aside.

In a pan melt the butter and add the immersed sandwich. Cook on each side until golden brown.

Ingredients for compote
This compote is a blueberry and tangerine compote
1 cup dry blueberries
1 cup tangerine juice
2 tablespoons butter
2/3 cups of sugar
2 tangerine wedges (garnish)
Cocoa powder (optional garnish)
Mint (optional garnish)

How to

Soak blueberries in tangerine juice for 15 minutes. (If using fresh blueberries skip this step)
Add soaked blueberries and juice into a pan along with sugar and butter. Bring to a boil and the simmer for 6 – 7 minutes until mixture thickens slightly. Stir often.

Remove membrane from tangerine wedges and scoop out the pulp.
Plate up french toast. Place compote on the plate, scatter the tangerine pulp about the plate and finish off with a dusting of cocoa powder and a sprig of mint.

First stage of satisfactionIf you would prefer a more savoury affair for breakfast then barbecue chicken and veg filled crepe is the meal to try. The best part? It makes for a great brunch for those lazy days where you sleep in and can’t be bothered with an early meal.

Savoury delight for a great start to your day

Savoury delight for a great start to your day

Ingredients for crèpes with barbecue chicken filling
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.Heat an 8-inch non-stick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.

Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.

To make Chicken filling you need
1 ripe tomato
1/2 green pepper
1 tsp of chives
1 tsp basil
2 tbs oil
1 tbs BBQ sauce
1 cooked chicken thigh (see recipe for herbed chicken on my post Tomatoes, chicken and Mince, Oh My!
5 tbs of a cooked tomato sauce
1/2 chopped onion
1 chopped spring onion (garnish)

Heat the pan with oil, add onions and turn down the heat. Add the basil and chives then add tomato sauce, keep the heat low. Take the meat off the chicken bone and shred. Add to the pan along with BBQ sauce. Stir for a minute, add the tomatoes and chopped green pepper. Leave the heat on for another minute and turn it off.

Fill crèpes and enjoy!

You could serve with a side of yoghurt to give the meal an extra boost.
Savoury crepes and a side of yoghurt

Savoury crepes and a side of yoghurt

Crepes and pancakes are fun and os easy to make. See BN Cuisine with Nkem: Delightful Crepes and Delicious Pancakes for more fun, easy, yummy recipes.
Worth waking up for

Worth waking up for

My Thai Style Spicy Jollof Rice is a pleasant twist to our Nigerian Jollof rice.


Ingredients for Thai Style Spicy Jollof Rice

3 cups Basmati or Jasmine Rice

3 table spoons olive oil

1 canned chopped tomatoes

4 pieces of dry lemon grass

1 can coconut milk

1 big onion

3 cloves of garlic

2 table spoons of salt

3 table spoons sweet chilli sauce

1 table spoon dark soy sauce

2 table spoons freshly ground black pepper

2 table spoons chilli flakes (optional)

2 spring onions/ shallots (garnish)

The How:

Chop all vegetables and set aside in individual bowls.

In a pot heat olive oil and add onions and garlic. Be careful not to burn then, after about 3 minutes on medium heat, add the canned chopped tomatoes, allow to simmer for about 20 minutes, then add the coconut milk, soy sauce, sweet chilli sauce, black pepper, salt lemon grass. Simmer for another 10 mins. Depending on the instructions for cooking the rice you may have to allow the mixture cool first before introducing the raw rice. Cook until rice is tender. Taste for seasoning and adjust accordingly. Garnish with chopped spring onions after serving.

Serves 4

birthday lunchFor your chicken roast, freshen it up by adding lemons and lemon grass to the stuffing. For a step by step guide, visit my Facebook page.


Want a different take on potatoes? Try hassel back potatoes and Marsala chicken or fragrant rosemary roasted yams and chicken

CLose up of Hassel back20130923-183206.jpg

Salads get a raw deal (lol, pun intended) but they can be delightful accompaniments to meals. With a few unexpected ingredients like Ube or flowers from chives you can really make a salad the focal point on your table.

20130923-181242.jpgTomato canapeSee recipes for these delectable salads on my post “Nigerian flair to the everyday Nigerian fair”

What festive season is complete without dessert? NONE! There are so many simple recipes that are amazing to eat and fuss free to make. My go choices are homemade no churn ice cream and my banana bread varieties. My facebook page has all the recipes you need. The ice cream was inspired by a recipe I saw on Nigella Lawson’s website and I have adapted mine to make so many delicious varieties.

Banana bread galore 4

Homemade icecream and banana breadNeed I say that there is a wealth of options to explore on the gastronomical landscape.

If you would like some help with bringing some interesting variations to your dining table over the holidays, kindly contact me and I’ll be happy to provide a special one-of-a-kind service to you.