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Loading...A beloved street-food breakfast from Madagascar, these fluffy griddled cakes are made from rice flour naturally leavened with yeast and enriched with creamy coconut milk. Mofo Gasy are crisp at the edges and tender inside, with a gentle sweetness that pairs perfectly with honey, jam, or sliced tropical fruit.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 18 gFat
- 13 gSaturated Fat
- 62 gCarbs
- 2 gFiber
- 8 gSugar
- 7 gProtein
- 320 mgSodium
- 260 mgPotassium
- 50 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the batter
- 2 cups (about 260 g) white rice flour
- 1 cup full-fat coconut milk
- 1/2 cup lukewarm water (about 105°F/40°C)
- 2 tbsp granulated sugar, plus 1 tsp for the yeast
- 1 tsp active dry yeast
- 1/2 tsp fine sea salt
- 1 large egg
- 1 tbsp melted unsalted butter or coconut oil, plus more for greasing
Directions
- In a small bowl, stir the yeast, 1 teaspoon of sugar, and the lukewarm water together; let sit 5 minutes until foamy on the surface.
- In a large bowl, whisk the rice flour, remaining 2 tablespoons sugar, and salt to combine.
- Pour in the foamy yeast mixture, coconut milk, egg, and melted butter, then whisk until completely smooth with no lumps — the batter should be the consistency of heavy cream.
- Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 1 to 2 hours, until visibly puffed and bubbly across the top.
- Heat a non-stick skillet or flat griddle over medium-low heat (about 325°F) and lightly grease with butter or coconut oil.
- Pour about 1/4 cup of batter per pancake onto the hot surface, leaving space between each cake.
- Cook for 2 to 3 minutes, until small bubbles appear on top and the edges look set, then flip and cook another 1 to 2 minutes until golden-brown on both sides.
- Repeat with the remaining batter, lightly regreasing the pan between batches, and keep finished pancakes warm on a plate covered with a clean towel.
- Serve immediately with honey, fruit jam, fresh banana slices, or a dusting of powdered sugar.
Cook’s Notes
- For the most authentic flavor, replace the yeast with a traditional fermented rice-water starter (ranovola) — reduce the water to 1/3 cup and let the batter ferment overnight in the refrigerator.
- Rice flour behaves differently from wheat flour; if your batter thickens during resting, whisk in a tablespoon of warm water at a time to restore a pourable consistency.
- Test one small pancake first to dial in your heat — too hot and the outside burns before the inside cooks through, too cool and the cakes won't develop a golden crust.
- Leftover pancakes keep in an airtight container at room temperature for a day; reheat gently in a dry skillet to refresh the crispy edges.
