Italian-style Lahoh Pancakes

Ingredients

Italian-style Lahoh Pancakes differ from the original Somali Lahoh in terms of flavor profile and ingredients. While the traditional Lahoh is typically made with a simple batter of flour, water, and yeast, the Italian-style version incorporates Italian herbs and spices such as oregano, basil, and garlic powder. Additionally, the fillings used in the Italian-style Lahoh Pancakes are inspired by Italian cuisine, adding a new dimension to the dish. We alse have the original recipe for Lahoh, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 2 cups (470ml) warm water 2 cups (470ml) warm water
• Olive oil, for cooking Olive oil, for cooking
• Fillings of your choice (e.g., mozzarella cheese, sliced tomatoes, cooked Italian sausage, sautéed mushrooms) Fillings of your choice (e.g., mozzarella cheese, sliced tomatoes, cooked Italian sausage, sautéed mushrooms)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, oregano, basil, and garlic powder.
2. 2.
   Gradually add warm water to the dry ingredients, stirring continuously until a smooth batter forms. Cover the bowl with a clean kitchen towel and let it rest for 1-2 hours, allowing the batter to ferment.
3. 3.
   Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil.
4. 4.
   Pour a ladleful of the fermented batter onto the skillet, spreading it into a thin, round pancake shape.
5. 5.
   Cook the pancake for 2-3 minutes on each side, until golden brown and cooked through. Repeat the process with the remaining batter.
6. 6.
   Once the pancakes are cooked, fill them with your desired fillings, such as mozzarella cheese, sliced tomatoes, cooked Italian sausage, or sautéed mushrooms.
7. 7.
   Fold the pancakes over the fillings to create a pocket and cook for an additional minute on each side, until the cheese is melted and the fillings are heated through.
8. 8.
   Serve the Italian-style Lahoh Pancakes warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Whole wheat flour can be used as a healthier alternative, but it may result in a denser texture.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper fermentation of the batter.
• Fillings — Get creative with your fillings! Experiment with different combinations of Italian ingredients such as fresh basil, sun-dried tomatoes, or prosciutto for a burst of flavor.

Tips & Tricks

• For a lighter texture, you can add a pinch of baking powder to the batter.
• Experiment with different herbs and spices to customize the flavor of the pancakes.
• Serve the Italian-style Lahoh Pancakes with a side of marinara sauce or pesto for dipping.

Serving advice

Serve the Italian-style Lahoh Pancakes as a main course for brunch or dinner. Accompany them with a fresh green salad or roasted vegetables for a complete meal.

Presentation advice

Stack the Italian-style Lahoh Pancakes on a serving platter, garnish with fresh basil leaves, and drizzle with a touch of olive oil for an appetizing presentation.