Cambuula/ Digir Recipe

Prep dry ingredients

In a medium bowl whisk together the all-purpose flour, fine cornmeal (if using), sugar, baking powder, and salt until evenly combined. This ensures even leavening and no lumps.

Combine wet ingredients

In a separate large bowl whisk the milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Pour the dry ingredients into the wet ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be thick but pourable — a few small lumps are okay. Let the batter rest 10 minutes so the cornmeal/hydration evens out; this also helps baking powder activate slightly.

While the batter rests, prepare the Digir filling. In a small bowl stir together ricotta, honey, ground cinnamon, and lemon zest until smooth and spreadable. Taste and adjust sweetness. Keep chilled until ready to assemble. This filling is optional but traditional for a filled Cambuula/Digir variation.

Heat a 10–12 inch heavy skillet or nonstick pan over medium-low to medium heat. Add 1 tablespoon of the unsalted butter and swirl to coat the surface. The pan should be moderately hot but not smoking — a drop of batter should sizzle gently.

For single large pancake (Cambuula style): Pour about half the batter into the skillet and spread slightly with the back of a ladle so it forms a round 8–9 inch cake about 3/4 inch thick. Cook 4–6 minutes until the edges set and bubbles appear and burst across the surface. Reduce heat if the bottom browns too quickly.

Option for multiple small pancakes: Use 1/4 to 1/3 cup batter per pancake and cook in batches the same way; adjust timing to 2–3 minutes per side.

If making the filled Digir version: when the underside is set but the top still slightly wet (about 3–4 minutes for the large cake), spoon dollops of the ricotta-honey filling down the center of the pancake in a line. Using a spatula fold one edge over the filling, then fold the other edge so the pancake becomes a loose envelope around the filling, or simply fold in half. Press gently and continue cooking so the filling warms through, about 2 more minutes.

Flip the pancake (or folded pancake) carefully and cook an additional 2–4 minutes until golden all over and cooked through. For smaller pancakes flip when surfaces show set bubbles and edges are dry; cook 1–2 minutes on the second side. Add remaining butter to the pan between batches as needed.

Transfer cooked Cambuula/Digir to a warm plate or oven set to low (90–100°C / 200°F) to keep warm while you finish the rest.

To serve, dust lightly with powdered sugar, sprinkle the toasted nuts if using, and drizzle with maple syrup or additional honey. If you prepared the ricotta filling separately, you can also serve a spoonful alongside or use it as a dip.

Serve warm. Leftovers keep refrigerated up to 2 days; gently reheat in a warm oven or skillet to restore texture.