Spongy Pancakes (somali Lahoh)
Spongy Pancakes, also known as Somali Lahoh, are a popular breakfast dish in Somali cuisine. These pancakes are spongy and slightly tangy, making them a unique and delicious addition to your breakfast table.
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the flour, water, baking powder, and salt until smooth.
- Cover the bowl and let the batter rest at room temperature for at least 8 hours or overnight.
- After the resting period, the batter will be slightly bubbly and fermented.
- Heat a non-stick skillet over medium heat and lightly grease with oil.
- Pour a ladleful of the batter onto the skillet and spread it into a thin circle.
- Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side for another 2-3 minutes.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the spongy pancakes warm with honey, butter, or a savory topping of your choice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Large bowl Whisk Non-stick skillet Ladle
Tools
Spatula Cover for the bowl
Serving suggestions
Spongy Pancakes are best served warm with a drizzle of honey or a spread of butter. They can also be served with a side of eggs or a savory sauce for a complete breakfast.
Tips & tricks
For the best spongy texture, make sure to let the batter rest for at least 8 hours or overnight to allow it to ferment.
Cost
$3