Malawah is a plate sized sweet pancake that is perfect for breakfast or as snack anytime during the day. While there are slight variations in how Somalis make this pancake, this particular recipe with its fragrant touch of cardamom is how I like my malawah.
While most Somalis call this pancake malawah, this name is used by Yemeni and Jewish people for a different kind of flatbread which Somalis call sabaayad. Regardless of what is it called I love eating malawah (written as malawax in Somali) with a bit of honey. My children take it a notch up by spreading nutella on it, and my husband likes it with peanut butter. With a little imagination you could jazz up malawah for dessert!
This recipe makes about 25 pancakes. Adjust the ingredients by half to make about 12 pancakes.
If you don’t use all the batter you can keep what is left in the fridge to cook later in the day.
Ingredients
- 2 eggs
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 3 cups of self-raising flour
- 3 ¼ cups of milk
- Oil for cooking (subag or ghee gives this malawah wonderful flavour)
Instructions
- Whisk or blend the eggs, sugar, milk, salt and cardamom powder until frothy
- Add the flour slowly and mix until you get a smooth batter
- Place a non-stick frying pan on medium heat
- Pour about quarter a cup of the batter at the centre of the pan. Use a spoon to quickly spread the batter around the pan in a circular motion.
- Drizzle a little bit of oil on top of the pancake, and once brown flip and cook on the other side.
- Remove from the pan and place on a plate.
- Keep cooking the rest of the batter until finished.
INFO
Author : Abderazzaq Noor
Recipe by : Shukri