How to make Malawah (Sweet Somali Pancake)
Loved for its versatility, Malawah is enjoyed at breakfast, as a snack, or even alongside savoury dishes, but it is best eaten the day it is made, to maintain the fresh yumminess.
If you have never had Malawah, you are in for a treat!
This soft, sweet Somali pancake is a delightful cross between a crepe and a traditional pancake, offering a lightly spiced, slightly chewy texture with a hint of vanilla.
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Loved for its versatility, Malawah is enjoyed at breakfast, as a snack, or even alongside savoury dishes, but it is best eaten the day it is made, to maintain the fresh yumminess.
Unlike regular pancakes, which are thick and fluffy, or crepes, which are thin and delicate, (What Kenyans call pancakes), Malawah falls somewhere in between, a thin yet slightly chewy, with a touch of sweetness that makes it irresistible.
What is the story of Malawah?
Malawah (pronounced ma-la-wah) has been a staple in Somali households for generations.
Rooted in Somali culture, it is often served with honey, sugar, or sweet tea and plays a key role in social gatherings and traditional meals.
Its origins trace back to the Horn of Africa, where it remains a beloved dish, enjoyed across generations as a comforting and nostalgic treat.
Ingredients
· 2 cups all-purpose flour
· 2 cups milk (or water for a lighter version) they use camel or goat milk.
· 2 eggs
· 3 tablespoons sugar
· 1 teaspoon vanilla extract
· 1 teaspoon cardamom powder (optional, for a warm spice flavour)
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· ½ teaspoon salt
· 1 teaspoon baking powder
· 2 tablespoons melted butter or cooking oil (plus extra for cooking)
Instructions
Step 1: Prepare the batter
In a blender or large bowl, combine all the ingredients and blend until smooth. Start with the wet ingredients first. The batter should have a thin consistency, similar to crepe batter, then let it rest for at least 10 minutes.
Step 2: Heat the pan
Place a non-stick pan over medium heat and lightly grease it with butter or oil.
Step 3: Cook the Malawah
Pour a ladle of batter into the pan, tilting it to spread the batter evenly, just like you would make a crepe, do not spread with a spoon.
Cook for about 1–2 minutes until bubbles form on the surface and the edges lift slightly.
Step 4: Choose Your cooking method:
There are two known methods of cooking. A single side cooking and a double side cooking.
Single-Side Cooking:
If using this method, tilt the pan in a circular motion to distribute the batter evenly.
The malawah will cook quickly and develop a golden-brown bottom while the top remains soft and spongy, just like Injerra, you do not have to flip.
Double-Side Cooking:
Here, you pour the batter and allow it to cook for about a minute before flipping. In this method, both sides have to be golden brown, use a generous amount of butter.
This method creates a more evenly browned pancake.
Some people pour in a spiral pattern, while others shape the spiral using a spoon after pouring.
Step 5: Serve and enjoy
Serve it warm with honey, sugar, or a drizzle of condensed milk and enjoy while warm
If you want to have it as a savoury twist, pair Malawah with beef, sugar or scrambled eggs.
Suqaar is a popular Somali dish consisting of small, diced pieces of meat, usually beef, lamb, or chicken cooked with onions, garlic, and various spices.
To achieve the perfect Malawah, ensure your batter is smooth and well-rested for at least 10 minutes to allow the ingredients to blend.
Cooking on medium heat prevents burning while giving it that signature golden-brown colour.
For extra fluffiness, a splash of sparkling water can work wonders.
With its rich history and irresistible taste, Malawah is not just a pancake, it is a cherished tradition that brings warmth and sweetness to every meal.
Mastering this simple yet flavorful dish ensures you always have a comforting treat on hand, whether for breakfast or an evening indulgence.
This is your sign to make it now!
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