Somali Spiced Pancake

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Cambaabur are thin, griddle-cooked Somali pancakes delicately perfumed with warm spices like cardamom, cinnamon, and cloves. Traditionally served for breakfast or tea time, they are stacked tall, brushed with butter, and drizzled with honey or sprinkled with sugar for a fragrant, comforting treat.

Nutrition Facts

Per serving (estimated)

• 335 kcalCalories
• 11 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 11 gSugar
• 9 gProtein
• 190 mgSodium
• 135 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the pancake batter

• 2 cups (250 g) all-purpose flour
• 1 1/2 cups (360 ml) lukewarm water
• 2 large eggs
• 2 tbsp granulated sugar
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp melted ghee or unsalted butter

For cooking and serving

• 2 tbsp ghee or neutral oil, for the pan
• Softened butter, for brushing
• Warm honey or powdered sugar, for serving

Directions

1. In a large bowl, whisk together the flour, sugar, cardamom, cinnamon, cloves, cumin, and salt until evenly combined.
2. In a separate bowl, beat the eggs with the melted ghee and lukewarm water, then pour the wet mixture into the dry ingredients and whisk vigorously until you have a smooth, very thin batter with the consistency of heavy cream; add 1 to 2 tablespoons more water if needed.
3. Cover the bowl with a clean kitchen towel and let the batter rest for 10 minutes so the flour hydrates and the spices bloom.
4. Heat an 8-inch non-stick skillet or well-seasoned crepe pan over medium heat and lightly grease it with a thin layer of ghee using a folded paper towel.
5. Pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately swirl to spread it into a thin, even layer about 7 inches across.
6. Cook for 60 to 90 seconds, until the surface looks dry and the edges lift easily, then flip carefully with a thin spatula and cook the other side for another 30 to 45 seconds.
7. Transfer the pancake to a plate and keep warm covered with a clean cloth while you cook the remaining batter, lightly re-greasing the pan between pancakes.
8. Stack the finished pancakes on a serving platter, brush generously with softened butter, and serve hot with warm honey or a dusting of powdered sugar alongside a pot of Somali spiced tea.

Cook’s Notes

• The batter should be quite runny, almost like half-and-half; a thicker batter will yield stiff pancakes rather than the characteristic lacy cambaabur texture.
• For extra aroma, lightly toast whole cardamom pods and cumin seeds in a dry pan, then grind them fresh just before mixing into the batter.
• Use a well-seasoned cast-iron skillet if you have one; it produces the most evenly browned and slightly speckled pancake.
• Cambaabur are traditionally eaten with hands; tear pieces from the stack and use them to scoop up soft butter or honey.
• Leftover pancakes reheat beautifully stacked and briefly warmed in a dry pan over low heat, or rolled up with a savory filling for a quick lunch.

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