Malawah (Sweet Somali Pancake)
1 ½ cups (225g) plain flour, sifted
2 tablespoons caster sugar
¾ teaspoon ground cardamom
½ teaspoon baking powder
¼ teaspoon salt
1 ¾ cups (430ml) milk
Vegetable oil, for cooking
Whisk flour, sugar, cardamom, baking powder and salt in a medium bowl.
Make a well in the centre and add the milk and egg. Whisk until smooth and combined.
Heat a non-stick frying pan over medium to high heat. Add a little oil to lightly grease the base.
Pour 1/3 cup of the batter into the centre of the pan. Using the base of a ladle gently move in a circular motion from the centre outwards until the batter spreads to the width of the pan and there are circular indentations in the pancake.
Cook for 1 minute or until tiny bubble form on the top. Turn the pancake and cook for a further 1 minute or until slightly golden and cooked through. Remove.
Repeat with remaining batter.
For best results the pan should be quite hot and with little oil so that the pancake adheres and colours well
Batter should be poured into the centre and left a couple of seconds before making circles to achieve a nice pattern