Somali Laxoox (Sponge Pancakes) with Honey

Ingredients

• 1 cup Sorghum Flour
• 1/2 cup Teff Flour
• 2 cups Warm Water
• 1 teaspoon Instant Yeast
• 1/4 teaspoon Salt
• 4 tablespoons Honey
• 2 tablespoons Ghee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine sorghum flour, teff flour, warm water, instant yeast, and salt.
2. 2Blend until smooth. Pour the batter into a bowl, cover, and let it sit for at least 1 hour to ferment.
3. 3Heat a lightly oiled crepe pan or flat skillet over medium heat.
4. 4Pour 1/4 cup of batter onto the hot pan, swirling to create a thin, even layer. The laxoox will cook on one side only.
5. 5Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set. Do not flip.
6. 6Remove from the pan and serve warm with a drizzle of honey and a dollop of ghee.

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