Madagascar: Malagasy: Mofo Gasy (Pancakes)
INGREDIENTS:
1 cup Basmati Rice
1 cup Full Fat Coconut Milk
1/4 cup Unsweetened Coconut Flakes
1/4 cup Granulated Sugar
1 tsp Active Dry Yeast
1/4 tsp Kosher Salt
1/2 tsp Ground Cardamom
Coconut Oil
Honey
INSTRUCTIONS:
RINSE & SOAK RICE:
Place the rice in a fine-mesh sieve and rinse with cold water, stirring the rice gently until the water runs clear – about one minute.
Place the rinsed rice in a bowl, cover with cold water, and soak for at least 4 hours or up to overnight.
MAKE THE BATTER:
Drain the rice and transfer it to a blender. Add the coconut milk, coconut flakes, sugar, yeast, salt and cardamom. Puree until very smooth.
Pour the batter into a large bowl, cover with a clean towel and let sit in a warm spot in your kitchen until bubbles form on the surface and the batter has risen and is quite thick, about one hour.
Note: My batter didn’t really properly rise/thicken, which is why I think my pancakes were very thin. It may be because my yeast is old.
Place about 2 tablespoons of coconut oil in a large non-stick skillet and set over medium heat. Swirl to coat the bottom of the skillet. You’ll know it’s up to proper heat when a drop of batter sizzles on contact.
Drop spoonfuls of the batter into the skillet to form small pancakes, about 2 inches in diameter, leaving plenty of space in between them. Cook until they start to bubble, 1-2 minutes, and then carefully flip and cook another minute on the other side.
Transfer to a plate and cover to keep warm while you repeat with the remaining batter, adding coconut oil to the pan between batches.
TO SERVE:
Serve warm, drizzled with honey.
