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.

Spongy Pancakes (somali Lahoh)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. In a large bowl, whisk together the flour, water, baking powder, and salt until smooth.
  2. Cover the bowl and let the batter rest at room temperature for at least 8 hours or overnight.
  3. After the resting period, the batter will be slightly bubbly and fermented.
  4. Heat a non-stick skillet over medium heat and lightly grease with oil.
  5. Pour a ladleful of the batter onto the skillet and spread it into a thin circle.
  6. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side for another 2-3 minutes.
  7. Repeat with the remaining batter, greasing the skillet as needed.
  8. 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