Chapati Za Maji (Tanzanian Pancakes)
Chapati za maji, which means water bread, are thin Tanzanian pancakes that look and cook much like crêpes. The batter is a simple mix of milk, eggs, water, flour and a little sugar, and a rest of up to an hour lets it settle so the pancakes turn out tender. The trick is tilting the pan the instant the batter hits the oil. Roll them up with cinnamon and honey.
Instructions
Whisk the milk, eggs and water together in one bowl. In a second, larger bowl, stir together the flour, sugar and salt.
Pour the wet mixture into the dry a little at a time, whisking as you go, until the batter is thin and pourable like crêpe batter. If it seems thick, whisk in a splash more water.
Cover the bowl and let the batter rest for 30 to 60 minutes.
Heat a frying pan over medium heat. Brush or wipe it with a small amount of canola oil, then swirl the pan so the oil covers the whole surface.
Pour or scoop a small amount of batter into the pan and tilt it in every direction right away, so the batter spreads into a thin film across the base.
Cook for about 1 minute, then lift the edge with a spatula and flip the pancake. Cook the second side for about another minute, until both sides are faintly browned.
Transfer the pancake to a plate. Oil the pan again and repeat with the remaining batter, then serve the pancakes hot.
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