|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 pancakes|
|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.
Beat or whisk all the ingredients together in a bowl. Alternatively, mix them together with a hand-held blender.
Heat up a frying pan and drop a little bit of butter to fry the malawah. You could also substitute cooking oil instead of butter. Ladle some batter into the pan and swirl the pan such that the batter distributes to make a thin layer which spreads towards the curving sides of the pan
Fry for about a minute and then flip over to the other side until slightly golden.
Serve the malawah by spreading melted butter and honey on top or sprinkling some sugar on top.