|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 0mg||1%|
|*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.|
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.
Gather the ingredients.
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.
How to Store and Freeze Malawah
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 (300 F), 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.