Mofo Gasy: Madagascar Pancakes

Mofo Gasy is a sweet, yeasted bread that’s a staple of breakfast street food in Madagascar. Picture a round, delicious pancake ball, perfect with a cup of coffee.

What is Mofo Gasy?

Mofo Gasy is a traditional Malagasy breakfast treat made from a simple batter of flour, cream of rice, yeast, sugar, and water. These small, round pancakes are cooked in an aebleskiver pan until they’re golden brown and deliciously fluffy. You can serve them hot for breakfast or munch on them as a snack at room temperature.

In Madagascar, Mofo Gasy is a popular street food, especially in the mornings, and it pairs perfectly with coffee. “Mofo” means bread in Malagasy, and in the coastal regions, this treat is made with coconut milk and is known as mokary.

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Cooking and Serving Mofo Gasy

These little yeasty breads cook quickly; the only time-consuming part is waiting for the batter to rise. They have a mildly sweet flavor and can be served in various ways. For breakfast, I love them with maple syrup, fresh fruit, and a dusting of powdered sugar.

About the Aebleskiver Pan

An aebleskiver pan is a specialized cooking tool essential for making ball-shaped Mofo Gasy. This cast-iron or non-stick pan has several small, round wells that create the shape of the pancakes. The pan also helps you get the perfect golden-brown exterior while keeping the inside tender and fluffy. While traditionally used in Danish cuisine for making aebleskiver, this pan is also perfect for creating other round, filled treats – like Mofo Gasy.

Now, if you don’t have an aebleskiver pan – and don’t plan to get one – you can still make Mofo Gasy using a regular skillet. While they won’t have the exact round shape, they’ll still taste delicious. Here’s how:

1. Prepare the Batter: Follow the same steps to make the batter.
2. Heat the Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with oil or butter.
3. Cook the Mofo Gasy: Drop small spoonfuls of batter onto the skillet, similar to making small pancakes. Keep them about the size of a tablespoon.
4. Flip and Cook: Cook until bubbles form on the surface and the edges look set, then flip them over and cook until both sides are golden brown and cooked through.

How to Make Mofo Gasy: Madagascar Pancakes

Prepare the Batter

1. Combine Dry Ingredients: In a mixing bowl, combine ½ cup (60 g) whole-wheat pastry flour, ¼ cup + 2 tbsp (45 g) cream of rice, and ½ tsp (2 g) instant yeast.
2. Add Sugar and Water: Add 1 tsp (5 g) sugar and ¾ cup (180 ml) lukewarm water to the dry ingredients. Mix well to form a smooth batter.
3. Let Batter Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Set aside in a warm place to rise for 1 to 2 hours. This resting period allows the cream of rice to soften, making the batter smoother.

Finalize the Batter

4. Add Remaining Ingredients: After the initial rise, stir in the remaining 1 tbsp + 2 tsp (20 g) sugar, 1½ tsp (7.5 ml) condensed milk (if using), and ½ tsp (2.5 ml) vanilla extract. Mix thoroughly to combine.
5. Let Batter Froth: Cover the mixture again and set aside for another 30 to 45 minutes until the batter becomes frothy.

Cook the Mofo Gasy

6. Heat the Pan: Preheat an aebleskiver pan on medium heat.
7. Oil the Wells: Add ¼ tsp oil to each well of the aebleskiver pan.
8. Add Batter: Pour about 1 tbsp of the batter into each well.
9. Cook the Bottoms: Cook for 1 to 2 minutes or until the bottoms turn golden brown.
10. Flip and Cook Through: Using a fork or wooden skewer, flip each piece over and cook the other side until golden brown and the inside is fully cooked.

Serve

11. Serve Hot or at Room Temperature: Serve the Mofo Gasy hot for breakfast or let them cool to room temperature for a snack.

Recipe Notes

• Substitutions: If you can’t find whole-wheat pastry flour, regular all-purpose flour works as a substitute. For a gluten-free option, use a gluten-free all-purpose flour blend.
• Alternative Sweeteners: Instead of sugar, you can use honey or maple syrup. Adjust the amount to taste.
• Flavors: Experiment with different flavor extracts like almond or coconut for a variation.
• Stuffing Options: Add a surprise filling like a small piece of chocolate, fruit jam, or cream cheese in the center before cooking.

Recipe Details

• Yield: About 20 pieces
• Prep Time: 2 hours 45 minutes (including resting time)
• Cook Time: 10 minutes
• Cooking Method: Stovetop, using an aebleskiver pan

Mofo Gasy: Madagascar Pancakes

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• Author: Pavani Hideout
• Total Time: 2 hours 50 minutes
• Yield: 20 1x

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Description

A slightly sweet yeasted bread, mofo gasy is served as a breakfast street food with coffee in Madagascar. Think of it as a round, delicious pancake ball.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup whole-wheat pastry flour (or all-purpose flour) (60 g)
• 1/4 cup + 2 tbsp cream of rice or rice rawa (45 g)
• 1/2 tsp instant yeast (2 g)
• 2 tbsp sugar, divided use (25 g)
• 3/4 cup lukewarm water (180 ml)
• 1 1/2 tsp condensed milk (optional) (7.5 ml)
• 1/2 tsp vanilla extract (2.5 ml)

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Instructions

Prepare the Batter

1. Combine Dry Ingredients: In a mixing bowl, combine ½ cup (60 g) whole-wheat pastry flour, ¼ cup + 2 tbsp (45 g) cream of rice, and ½ tsp (2 g) instant yeast.
2. Add Sugar and Water: Add 1 tsp (5 g) sugar and ¾ cup (180 ml) lukewarm water to the dry ingredients. Mix well to form a smooth batter.
3. Let Batter Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Set aside in a warm place to rise for 1 to 2 hours. This resting period allows the cream of rice to soften, making the batter smoother.

Finalize the Batter

4. Add Remaining Ingredients: After the initial rise, stir in the remaining 1 tbsp + 2 tsp (20 g) sugar, 1½ tsp (7.5 ml) condensed milk (if using), and ½ tsp (2.5 ml) vanilla extract. Mix thoroughly to combine.
5. Let Batter Froth: Cover the mixture again and set aside for another 30 to 45 minutes until the batter becomes frothy.

Cook the Mofo Gasy

6. Heat the Pan: Preheat an aebleskiver pan on medium heat.
7. Oil the Wells: Add ¼ tsp oil to each well of the aebleskiver pan.
8. Add Batter: Pour about 1 tbsp of the batter into each well.
9. Cook the Bottoms: Cook for 1 to 2 minutes or until the bottoms turn golden brown.
10. Flip and Cook Through: Using a fork or wooden skewer, flip each piece over and cook the other side until golden brown and the inside is fully cooked.

Serve

11. Serve Hot or at Room Temperature: Serve the Mofo Gasy hot for breakfast or let them cool to room temperature for a snack.

Notes

• Substitutions: If you can’t find whole-wheat pastry flour, regular all-purpose flour works as a substitute. For a gluten-free option, use a gluten-free all-purpose flour blend.
• Alternative Sweeteners: Instead of sugar, you can use honey or maple syrup. Adjust the amount to taste.
• Flavors: Experiment with different flavor extracts like almond or coconut for a variation.
• Stuffing Options: Add a surprise filling like a small piece of chocolate, fruit jam, or cream cheese in the center before cooking.

• Prep Time: 10 mins
• Resting Time: 2 hours 30 mins
• Cook Time: 10 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: Malaysian