Somali Malawah Pancakes

Directions

• In a blender, combine the flour, milk, egg, sugar, cardamom, and salt. Add 1 cup water and blend until smooth. Transfer to a big bowl and grab a ladle.
  
• Using a paper towel, lightly grease a medium nonstick crepe pan. Ladle about ⅓ cup of batter into the pan and gently swirl the pan around to evenly distribute the batter into a thin round. If using a heavier cast-iron griddle, lightly distribute the batter to cover the bottom of the pan using a ladle. Cook for about 1 to 2 minutes until the batter is no longer runny and the bottom is brown or until the malawah releases easily from the pan with a spatula.
  
• Just before flipping the malawah, drizzle it with ½ teaspoon of melted ghee. Flip the malawah and cook on the second side for about 20 to 30 seconds, or until the edges get crispy and small, golden pockets appear all over the malawah. Flip the malawah onto a plate and sprinkle with your desired amount of sugar.
• Repeat this process with each malawah until the batter is finished and you have a stack of malawah. Don’t forget to distribute ghee in the pan evenly with a paper towel as needed between each malawah. Malawah is best eaten right away while it’s warm and the edges are still crisp.