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Loading...This Djiboutian classic is a soft, hole-riddled pancake made from an overnight-fermented batter. It is traditionally served warm with honey and ghee for breakfast or alongside savory stews for dinner, offering a delicate tang and pillowy chew.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 8 gFat
- 3 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 18 gSugar
- 5 gProtein
- 220 mgSodium
- 90 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the batter
- 2 cups (250 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water
- 1 tsp active dry yeast
- 1/2 tsp granulated sugar
- 1/2 tsp fine sea salt
- 1/4 cup (60 g) plain whole-milk yogurt
- 1/4 tsp baking soda
For serving
- 4 tbsp runny honey
- 2 tbsp melted ghee or unsalted butter
- Optional: warm lentil or chickpea stew
Directions
- In a large bowl, whisk the yeast and sugar into the warm water and let stand 5-10 minutes, until foamy on the surface.
- Stir in the flour, salt, and yogurt, whisking until completely smooth; the batter should be slightly thinner than heavy cream.
- Cover the bowl with a clean kitchen towel and leave at room temperature 6-12 hours (overnight is ideal), until the batter is bubbly, slightly puffed, and smells pleasantly tangy.
- Just before cooking, whisk the baking soda into the batter and adjust the consistency with a splash of warm water if it has thickened – it should flow easily off the spoon.
- Heat a 9-inch non-stick skillet or crepe pan over medium heat and lightly brush with a thin film of ghee.
- Pour about 1/3 cup (80 ml) batter into the center of the pan and quickly swirl to spread into a thin 7-8 inch round; the surface should immediately begin forming small holes.
- Cover and cook 2-3 minutes, until the top is set but still moist and the bottom is pale golden – do not flip. Slide onto a plate and keep covered with a clean towel while you cook the remaining pancakes.
- Serve the pancakes stacked and warm, drizzled with honey and ghee, or alongside your favorite savory stew.
Cook’s Notes
- The longer the batter ferments, the tangier the pancake and the more pronounced the honeycomb holes – aim for at least 8 hours if time allows.
- Always use a non-stick or well-seasoned pan; these pancakes are delicate and should never be flipped.
- Stir the batter gently between pancakes; if it sits too long it will deflate and lose its signature open texture.
- For a savory Djiboutian supper, skip the honey and serve alongside a tomato-onion stew or a lentil curry.
- Leftover batter keeps in the fridge up to 3 days – give it a quick stir before cooking the next batch.
