Malawax (Somali spiced pancake)
Malawax (Somali spiced pancake)
It’s March 4th, so it’s Pancake Day. These Somali-style pancakes are lightly spiced with cardamom, and are incredibly versatile—they can be served alongside both savoury and sweet dishes. Traditionally, malawax is often eaten with suqaar, a meat and vegetable stir-fry. It also goes really well with Calool (Tripe). It’s also Ramadan, so if you’ve got a sambusa to hand, wrap a malawax around one for an extra treat when breaking your fast. Here, they are served sweet, drizzled with maple syrup, tahini, berries, and a pistachio-cardamom crumb.
Makes 10
Ingredients
Batter
210g Plain Flour
1 Egg
1/4 cup of sugar
400 ml milk
Ground Cardamom (10 pods)
Kosher Salt
Toppings
100g Blueberries and or Raspberries
Tahini
Maple Syrup
20 pistachio Kernels
Cardamom (10 pods)
Step One
Prepare your spices by deseeding 20 cardamom pods and adding them to a blender. Divide them in half, setting one portion aside. Add the pistachio kernels and blend until finely ground.
Step Two
In a mixing bowl, combine 210g of plain flour, one beaten egg, ¼ cup of sugar, a pinch of salt, your remaining ground cardamom for a warm, spiced flavour and pour 400ml of milk. Mix, using and electric whisk and mix until you get a smooth, slightly runny batter without lumps. You can also just dash this all into a blender.
Step Three
Set a pan on your hob and heat it up and medium heat, add butter or a neutral oil, then pour in a ladle of batter. Use a swirling motion to create a round thin, even layer—just like a crepe.
Step Four
Once the edges start to look darker in colour on the first side, flip it over and cook for another minute. One side should be evenly golden, the second will have dark brown spots evenly spreading out from the centre.
Step Five
Assemble your malawaax with your toppings. Add maple syrup, tahini, fresh berries, and a sprinkling of pistachio cardamom crumb.