Malawah (Sweet Somali Pancake)

INGREDIENTS

(Makes 8)

  • 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

  • 1 egg

  • Vegetable oil, for cooking

METHOD

STEP 1.

Whisk flour, sugar, cardamom, baking powder and salt in a medium bowl.

STEP 2.    

Make a well in the centre and add the milk and egg. Whisk until smooth and combined.

STEP 3.    

Heat a non-stick frying pan over medium to high heat. Add a little oil to lightly grease the base.

STEP 4.    

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.

STEP 5.    

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.

STEP 6.    

Repeat with remaining batter.

TIPS:

  • 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