Mofo gasy or Madagascar Yeasted Pancakes

Mofo Gasy are popular street food in Madagascar served for breakfast with coffee. These sweetened pancakes are made in circular molds.

Author: Pavani

Prep Time: 10

Cook Time: 30

Resting Time:: 4

Total Time: 4 40

Course: Breakfast

Cuisine: madagascar

Servings: pancakes

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.

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.

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