Malawian Pancakes

Combine dry yeast with ½ cup of warm water in a small bowl and let sit for 5 minutes until foamy.

Mix flour and baking powder together in a large bowl, creating a well in the center.

Pour the yeast mixture and remaining 2 cups of warm water into the well and stir together until a thick, smooth batter forms.

Cover the bowl with a clean cloth and let the batter rest in a warm place for 10 minutes to allow the yeast to activate.

Heat oil in a large skillet or shallow pan over medium-high heat until shimmering.

Pour batter in small portions onto the hot oiled surface, forming pancakes about 3-4 inches wide.

Cook for 2-3 minutes until the bottom is golden brown and edges appear set.

Flip each pancake carefully and cook the other side until golden brown, about 1-2 minutes.

Transfer cooked pancakes to a plate and repeat with remaining batter.

Serve warm, traditionally with beans, relish, or sugar according to preference.