Djiboutian Sponge Pancake

Be the first to rate

(No Ratings Yet)

Loading...

A traditional Djiboutian breakfast bread, this spongy, slightly tangy pancake is made from a simple flour-and-water batter that's briefly fermented to develop its signature honeycomb texture. Cooked on a hot griddle and served warm with honey, ghee, or alongside savory stews, it is a beloved street food across Djibouti.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 2 gSugar
• 7 gProtein
• 300 mgSodium
• 95 mgPotassium
• 20 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 1 1/2 cups (360 ml) warm water, about 105°F / 40°C
• 1 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1 tsp nigella seeds or toasted cumin seeds (optional)

For cooking and serving

• 2 tbsp vegetable oil or clarified butter, for greasing the pan
• Warm honey, for serving
• Softened butter or ghee, for serving
• Plain yogurt or a savory tomato-chili sauce, for serving (optional)

Directions

1. In a large bowl, whisk the yeast and sugar into the warm water and let stand 5 to 10 minutes, until foamy on top.
2. Add the flour, salt, and nigella seeds (if using) and whisk vigorously for 1 to 2 minutes until completely smooth with no lumps; the batter should be pourable, about the consistency of heavy cream.
3. Cover the bowl with a clean kitchen towel and let the batter rise in a warm spot for 1 to 2 hours, until bubbly, foamy, and roughly doubled in volume with a layer of small holes across the surface.
4. Stir the batter gently with a spoon for a few seconds to deflate; do not overmix.
5. Heat a large nonstick skillet or flat griddle over medium heat (about 350°F / 175°C) and lightly brush with a thin layer of oil.
6. Pour roughly 1/3 cup (80 ml) of batter into the pan for each pancake, spacing them a few inches apart; do not spread the batter, as it will spread on its own and form natural holes.
7. Immediately cover the pan with a lid and cook for 2 to 3 minutes, until the top surface is set and full of small open holes, the edges look dry, and the bottom is golden.
8. Carefully flip each pancake and cook the second side for 30 to 60 seconds just to set it; transfer to a plate and keep warm, loosely tented with foil or wrapped in a clean kitchen towel.
9. Repeat with the remaining batter, brushing the pan lightly with oil between batches; serve the pancakes hot, stacked and torn or folded, drizzled with honey and topped with butter, or alongside a savory stew.

Cook’s Notes

• The batter is meant to be very thin — looser than typical American pancake batter — to create the airy, honeycomb texture; resist the urge to add more flour.
• Covering the pan with a lid traps steam and helps the top of the pancake set without needing oil on that side.
• For a more deeply tangy flavor, let the batter ferment the full 2 hours, or even overnight in the refrigerator.
• Traditionally, lahoh is cooked on one side only and stacked in a clean cloth to soften the top; flipping is optional for a slightly drier, toastier result.
• Serve alongside a spiced meat stew or simply with honey and butter for a classic Djiboutian breakfast.

You might also like

African

Djiboutian Harira Soup

African

Djiboutian Spongy Fermented Honey Pancake

African

Buttered Layered Pancake

African

Djiboutian Spiced Dried Beef Stew