Mofo Gasy is one of the most popular street food in Madagascar. These fluffy yeasted breads are very similar to pancakes. They are typically served for breakfast with coffee and fruit on the side.
Traditionally, the street vendors use a special aluminum circular mold to make these pancakes. They cook them over charcoal on the roadside. But at home, one can use aebliskiver pan to get the circular shape and fluffy texture.

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Madagascar is an island country in the Indian Ocean, off the coast of Southeast Africa. The Malagasy cuisine is influenced by Southeast Asian, Indian, Chinese and European migrants who have settled on the island. Their staple food is rice and it is usually part of almost all of the meals.
Mofo means bread and gasy stands for Malagasy. So mofo gasy (pronounced as Muf Gas) translates to 'Malagasy bread'. The batter uses a combination of all purpose flour and cream of rice (coarsely ground rice) along with some yeast. Batter then needs to rise for about 4-8 hours to get its characteristic taste and texture.
These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk and vanilla extract. Or if you are like us, drizzle them with maple syrup and enjoy!!
In the coastal regions, mofo (or bread) is made with coconut milk and are called Mokary.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
All purpose flour - Feel free to substitute all or some of the flour with whole-wheat pastry flour to add more fiber and nutrition.
Cream of Rice - to make the pancakes slightly crispy and crunchy. You can use rice rawa or biyyam rawa* widely available in Indian groceries.
Instant Yeast
Other ingredients you need are sugar, salt and vanilla extract.
Video Instructions
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Mofo Gasy Recette - means recipe in French. Here is how to make these little fluffy yeasted Madagascar pancakes:
In a medium size mixing bowl, combine flour, cream of rice, yeast, sugar and water. Mix well, then cover the bowl and set aside in a warm place to rise for 4~8 hours.
I usually make the batter at night and place the bowl in the fridge overnight. Then in the morning, I take it out of the fridge and leave it out for 1~2 hours before making the pancakes.
The batter should be frothy and have a slightly tangy, sour smell once ready.
If the batter is too thick, then add a few tablespoons of water to slightly thin it out.
Heat an aebleskiver pan on medium heat. Add oil to each cavity and pour about 1 tablespoon of batter in each well.
Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side for another 1~2 minutes. You want the pancakes to be golden outside and completely cooked through inside.
Remove the cooked mofo gasy onto a plate and keep them warm. Repeat with the remaining batter.
Tips
- Use whole wheat pastry flour instead of all purpose flour in the recipe to add some fiber and nutrition.
- You can make cream of rice right at home. Grind raw rice until coarsely ground and use as written in the recipe.
- The more the batter rests, the better chance cream of rice has to soften. So plan accordingly.
- You can make the batter at night and place the bowl in the fridge overnight. Then in the morning, take it out of the fridge and leave it on the counter for 1~2 hours before making the pancakes.
- These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk into the batter. Or drizzle them with maple syrup and enjoy!!
- Store leftover pancakes in an airtight container in the fridge for 2 days and in the freezer for 1 month. Microwave them until completely heated through before serving.
You might also like
Here are few more interesting pancake recipes from around the world that you might like:
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Mofo gasy or Madagascar Yeasted Pancakes
Ingredients
- ½ cup All purpose flour
- ¼ cup + 2 tablespoons Cream of Rice or Rice rawa
- ½ teaspoon Instant Yeast
- 2 tablespoons Sugar, divided use
- ¾ cup Lukewarm Water
- ½ teaspoon Vanilla extract
Instructions
- In a medium size mixing bowl, combine flour, cream of rice, yeast, sugar and water. Mix well, cover the bowl and set aside to rise for 4~8 hours.
- The batter should be frothy and have a slightly tangy, sour smell once ready.
- If the batter is too thick, then add a few tablespoons of water to slightly thin it out. Add vanilla extract and mix well.
- Heat an aebleskiver pan on medium heat. Add oil to each cavity and pour about 1 tablespoon of batter in each well.
- Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side for another 1~2 minutes. You want the pancakes to be golden outside and completely cooked through inside.
- Remove the cooked mofo gasy onto a plate and keep them warm. Repeat with the remaining batter.
Video
Notes
- Use whole wheat pastry flour instead of all purpose flour in the recipe to add some fiber and nutrition.
- You can make cream of rice right at home. Grind raw rice until coarsely ground and use as written in the recipe.
- The more the batter rests, the better chance cream of rice has to soften. So plan accordingly.
- You can make the batter at night and place the bowl in the fridge overnight. Then in the morning, take it out of the fridge and leave it on the counter for 1~2 hours before making the pancakes.
- These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk to the batter. Or drizzle them with maple syrup and enjoy!!
- Store leftover pancakes in an airtight container in the fridge for 2 days and in the freezer for 1 month. Microwave them until completely heated through before serving.
Lydia Filgueras
Every culture seems to have a fried dough and they all appeal to me! Love your photos, I'm sure you all enjoyed your breakfast 🙂
Diane Balch
Mofos look really delicious. I didn't even read about their street food. Really cool that you found about about these pancakes.
Global Tastes & Travels Inc.
they look so light and airy...delicious!
Global Tastes & Travels Inc.
they look so light and airy...delicious!
Darnel
OMG...my mixture does not look like batter. Just a crumbly mix.
My son did a school project on Madagascar and he needs these for today. How can I make it battery.
cookshideout
Hi Darnel sorry for my late response. I'm thinking may be you need to add more water to make the mixture more liquidy. Hope this helps.
Katie
Is it possible to make these in a mini donut maker?? Or do you have to use the aebleskiver pan? Need to make for school project and don’t want to spend additional money on special pan if we don’t have to. Thanks!
cookshideout
Hi Katie, I haven't making these in a donut maker. Maybe you can try with a very small batch and see how it works. Hope this helps.
Katie
The mini donut maker worked!! We even had to substitute the flour with a Gluten Free one (King Arthur’s 1 for 1). The school project was a success! Thanks so much!!
cookshideout
Hi Katie, so happy to hear that. Thank you for letting me know. Regards, Pavani
malcolm solomon
Can I use rice flour or will that be too fine?
cookshideout
Hi Malcolm, Rice flour will be very fine and will not give the same texture. Regards, Pavani