Malawian Pancakes
Ingredients
Directions
Make the batter
Dissolve the yeast in the water.
Add the yeast-water mixture to the flour and mix well.
Let the mixture stand at room temperature overnight (two days in winter).
Stir in the baking powder and let the mixture stand for 10 minutes.
Fry the pancakes
Put about 1/2 teaspoon oil in a large skillet.
Add about 1/2 cup of the batter to the skillet and fry over low heat for 1 or 2 minutes.
When bubbles appear, cover the skillet for 15 seconds.
Turn out the pancake to a dish.
Prepare all the pancakes this way, frying on one side only.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Dry yeast
- Ferments the batter, producing gas bubbles that give the pancakes an airy, open texture.
- Flour
- Forms the structure of the batter once hydrated with water.
- Baking powder
- Adds extra rising power so the pancakes puff further during cooking.
The step that matters
Let the mixture stand overnight. The yeast needs time at room temperature to ferment the batter; cutting this short leaves the pancakes dense and less risen. Timing shifts with the season, so the batter may need longer in winter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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