The planet pancake tour has arrived at it’s next stop – Madagascar! We visited the South Indian Paddu, savored Thai Khanom Krok and enjoyed Danish Aebleskivers. Now, let’s visit the tangy little cousin of all these delicious pancakes, from Africa – Ramanonaka!

Ramanonaka

Ramanonaka

Ramanonaka is an accidental find while I was researching on pancakes made in the special pan used for all these recipes mentioned above. Ramanonaka is surprisingly similar to Indian recipe Paddu or Appam. Based on the available information online, I have tried this recipe. Original recipe calls for lard for frying the pancake, being a vegetarian I used olive oil, also, my conservative use of oil in frying seem to have made a difference to the color and texture of the pancakes compared to what I can see in online images. Otherwise, I have tried to keep the recipe as close to what I found online, hopefully this is close to the authentic Ramanonaka recipe.

Ingredients:              Ramanonaka Ingredients

Rice Semolina – 1 cup
Rice flour – 1/2 cup
Dry active yeast – 1 spoon
Sugar – 1 spoon
Salt to taste

At first we need to prepare some yeast for the mixture, take half a glass of water and warm it in microwave for 10 secs. Add sugar and dissolve it, and now add dry active yeast and mix it well. Leave it for 7-8 mins to activate yeast. Now, mix rice flour and semolina and salt and add the yeast mixture and mix it into a batter. Set batter aside approximately for an hour for it to ferment.

Set the pancake pan on the griddle on medium heat, spray oil into each indentation and spread it (more oil you add tastier it gets!). Slowly pour the batter into the pan and let it cook for a couple of minutes.

Ramanonaka Cooking

Ramanonaka in making

Once the sides of the pancake starts to separate, slowly make the spoon into the sides and turn the pancake upsid down and cook it for couple more minutes, when the sides brown enough it is cooked well.  As mentioned above, if you add more oil, the batter almost gets deep fried and gets crispier and darker brown texture. Once both sides are ready, Ramanonaka is ready to be taken out of the pan.

If you like really sour food, Ramanonaka is for you, the highly fermented mixture gives that typical sour taste from fermentation which goes really well with some spicy green chili chutney, however, the information available mentions that Ramanonaka is traditionally consumed with hot coffee. Try this really simple recipe from Madagascar and enjoy!!

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