Hawa Makes Lahoh (Somali Pancakes) | From the Test Kitchen | Bon Appétit

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter adds flavor and is often homemade.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with additional flavor.

Mix dry yeast with lukewarm water and let it sit for about 2 hours to ferment.

Add flour, baking soda, salt, and sugar to the mixture, slowly incorporating more water while whisking until the batter is smooth and slightly watery, like pancake batter.

Blend the batter to achieve a fine consistency, adding spices such as onion, garlic, peppercorn, and turmeric.

Let the batter sit for 4 to 24 hours to ferment further.

Heat a nonstick pan on medium and add a little butter to coat the bottom.

Pour a ladle of batter into the pan, swirling it to create a thin layer that fills the pan.

Cook until bubbles form on the surface and the edges turn brown, then remove from the pan.

Repeat the process with the remaining batter, reducing the heat as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens