|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. This is allowed to fry on medium heat for 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 in the center of the pan and create the spiral by using a spoon.
Gather the ingredients.
Beat or whisk all the ingredients together in a bowl. Alternatively, mix them together with a hand-held blender.
Heat up a frying pan with enough butter or oil to lightly coat the surface.
Ladle some batter into the pan and swirl such that the batter distributes to make a thin layer which spreads towards the curving sides of the pan
Fry for about a minute or until lightly golden, then flip over and fry another minute or so on the other side.
Serve the malawah by spreading melted butter and honey on top or sprinkling some sugar on top.