Mofo gasy is a tasty puffy round mini-pancake that is a popular breakfast food sold by street vendors in the island nation of Madagascar.
Mofo gasy are little yeasted pancakes that include rice and sweetened condensed milk. They are typically enjoyed with hot coffee and fruit and are cooked over charcoal at stands along the side of the road by food vendors.
I could not find any information about whether or not these are also made in Madagascan homes or just by food vendors. Either way, you and I can make these at home!
I used an aebleskiver pan (which I bought just to try these and it was perfect). To "justify" the purchase of the pan, I plan of trying poffertjes (Dutch yeasted pancakes), paniyamaram (Indian lentil and rice pancakes), and takoyaki (a Japanese savory pancake) in the pan as well. P.S. Plus, aebleskivers!
Mofo Gasy Ingredients:
All purpose flour: You can also use a mix of all purpose along with whole wheat flour for added flavor.
Cream of Rice: I used dry packaged Cream of Rice cereal. If it's not available, you can grind some rice and use that. In some recipes, it's also referred to as rice semolina.
Pantry Ingredients: Sugar, instant yeast, water, pure vanilla extract, and a pinch of salt.
Sweetened condensed milk: You will need one to three tablespoons depending on how much sweetness you prefer. You can save the rest to make no churn ice cream or stir it into your coffee.
In parts of Madagascar, these are also made with coconut milk and shredded coconut.
Process for Making Mofo Gasy:
First, the night before making the pancakes, combine the flour, cream of rice, sugar, yeast, and water and stir it all together in a medium bowl. Cover the bowl with plastic wrap and refrigerate it overnight.
The next morning, remove the bowl from the refrigerator, stir in the condensed milk, vanilla, and salt, and let the mixture sit for about two hours, covered.
Heat the aebleskiver pan and brush the cavities with oil. Add about a tablespoon of batter to each cavity and cook for a minute or two and then flip the pancakes to cook on the other side. Turn the pancakes out onto a plate and continue with the rest of the batter.
Recipe Tips:
To flip the mofo gasy, I used a single wooden skewer, one that you would use for kebabs. You can either slip it under the pancake and flip it, or poke the pointy end into the edge and flip the pancake.
Heat the pan over medium heat for the first batch, and then lower the temperature to medium low. You want to make sure that the oil is heated through, but you want to make sure the pancakes cook all of the way through.
If you'd like the pancakes to be less sweet, you can lessen the amount of condensed milk in the recipe and substitute whole or evaporated milk.
If you have leftovers, you can freeze them in a freezer bag. Rewarm them in the toaster oven or the microwave.
Traditionally, these are served with coffee and fruit. My favorite way to enjoy these pancakes is with melted butter. Warmed maple or blueberry syrup would be amazing too.
More About Madagascar and Its Food:
Madagascar is an island in the Indian Ocean off the eastern coast of Africa. In fact, it's the world's fourth largest island. It's language and people are called Malagasy, and the island is probably most known for being the home of lemurs.
The first settlers on the island were from Borneo, followed by Africa, Europe, Oceana, and Asia. It was a French colony for about 80 years, ending in 1960.
Rice is a staple food in Madagascar, thus the cream of rice in these pancakes. Madagascar is also known for its vanilla, cocoa, and cinnamon.
More Madagascar Food Recipes:
More Pancake Recipes You'll Love:
Japanese-Style Souffle Pancakes
Mandarin Pancakes with Moo Shu Pork
Thanksgiving Leftover Mashed Potato and Stuffing Pancakes
Mofo Gasy (Madagascar Yeasted Pancakes) Recipe
Ingredients
- 60 grams (1/2 cup) all purpose flour
- 45 grams (1/3 cup) cream of rice (dry)
- 1 tablespoon sugar
- 1/4 teaspoon instant yeast
- 1/2 cup plus 1 tablespoon lukewarm water (about 110 degrees F)
- 1 to 3 tablespoons sweetened condensed milk (use whole milk or cream to replace the condensed milk to add up to 3 tablespoons)
- 1/2 teaspoon vanilla
- Pinch of salt
- 2 to 3 tablespoons neutral oil
Instructions
- The night before serving the pancakes, whisk together the dry ingredients, except the salt, in a medium bowl.
- Thoroughly stir in the water and cover the bowl with plastic wrap. Refrigerate the bowl overnight.
- The next morning, remove the bowl from the refrigerator and stir in the milk, vanilla and salt. Cover again and let sit for 1 to 2 hours at room temperature.
- Heat a nonstick aebleskiver pan over medium low to medium heat and brush each cavity with the oil. Drop a tablespoon of the batter in each cavity of the pan and cook for one to two minutes per side, using a skewer to flip the pancakes, until cooked through. Turn the pancakes out onto a plate and cover with a kitchen towel to keep warm. Repeat with the rest of the batter.
Nutrition Facts
Calories
42Fat (grams)
2 gSat. Fat (grams)
0 gCarbs (grams)
6 gFiber (grams)
0 gNet carbs
5 gSugar (grams)
2 gProtein (grams)
1 gCholesterol (grams)
1 mg
This recipe does have me wanting to order up the pan but I am going to hold myself back LOL.
ReplyDeleteYou can always make them as little silver dollar pancakes =)
DeleteHow interesting. I don't know much about the cuisine of Madagascar, so this is really interesting. I do have my grandma's aebleskiver pan though, so these could happen!
ReplyDeleteI'm glad you're tempted Carlee!
DeleteKaren I love mofo gasy as I am a huge fan of pancakes. It is good to know I can make them from ready made cream of rice.. will order it from amazon. Next time do try with coconut milk, they taste awesome.
ReplyDeleteI definitely will!
DeleteYour version of this recipe is also delicious Karen!
ReplyDelete