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Malawah (Somali Sweet Pancake)

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 30 Apr 2023 20:29:19 -0700
* Exported from MasterCook *

                       Malawah (Somali Sweet Pancake)

Recipe By     : Freda Muyambo
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Pancakes/Waffles

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour
   2 1/2           cups  milk
   2              large  eggs
   1         tablespoon  granulated sugar
      1/2      teaspoon  ground cardamom
      1/2      teaspoon  ground ginger
   1              Pinch  kosher salt
   2        tablespoons  canola oil -- or butter, for frying
                         Honey -- butter, or sugar, for garnish

If you haven't ever made Somali food, one sweet and easy way to start 
is with malawah. They're gently spiced with some cardamom and ginger 
and delicious for breakfast or as a snack - especially with honey.

When it comes to cooking malawah (aka Somali sweet pancake), there 
are a couple of methods. In one method, the batter is poured and 
distributed within the pan by tilting the pan in a circular motion, 
as you would do when making ordinary pancakes or even crepes. The 
malawah cooks quickly over medium heat for about two minutes. The 
pancake will not require flipping to the other side but will have one 
golden brown side, while the other remains white and spongy.

In the second method, the batter is poured in and then flipped over 
to brown on the other side. Some people will pour the batter in a 
circular spiral which will be visibly evident when cooked. Others 
pour all the batter into the center of the pan and create the spiral 
by using a spoon. This recipe opts for cooking the malawah on both sides.


Beat or whisk all ingredients together in a bowl. Alternatively, mix 
together with a hand-held blender.

Heat up a frying pan with enough butter or oil to lightly coat surface.

Ladle some batter into pan and swirl such that batter distributes to 
make a thin layer which spreads towards curving sides of pan.

Fry for about a minute or until lightly golden, then flip over and 
fry another minute or so on the other side.

Serve malawah by spreading melted butter and honey on top or 
sprinkling some sugar on top.

These pancakes are not too dissimilar from crepes, and can work for 
dessert, too. Feel free to serve these with some peanut butter or 
chocolate hazelnut spread, or with fruits such as berries or sliced bananas.

These pancakes are best the day they are made, but you can keep them 
in the refrigerator if they're wrapped well for a couple of days. 
Reheat gently in a skillet over low heat until hot.

You can also freeze them, but the texture won't be quite as good when 
you reheat them. Defrost in the refrigerator and then reheat as 
directed above, or reheat in a low oven (300F), loosely wrapped in 
foil, until hot.

You can also cook what you need and keep any leftover batter in the 
refrigerator, covered, for a day.

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Per Serving (excluding unknown items): 173 Calories; 6g Fat (31.6% 
calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 
51mg Cholesterol; 56mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2023 - 0430