Canjeero (Somali Pancake)

Canjeero is a popular Somali pancake that is enjoyed as a staple breakfast dish.

Ingredients

• 2 cups flour
• 1 cup self-rising flour
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 3 cups lukewarm water
• Salt, to taste

Steps

1. In a large bowl, combine the all-purpose flour and self-rising flour.
2. In a separate small bowl, mix the active dry yeast and sugar with 1 cup of lukewarm water. Let it sit for a few minutes to activate the yeast; it should become frothy.
3. Pour the yeast mixture into the large bowl with the flours.
4. Gradually add the remaining 2 cups of lukewarm water to the bowl while whisking or stirring continuously to form a smooth batter. The consistency should be similar to pancake batter.
5. Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment for at least 2 hours, or until it doubles in size and becomes slightly bubbly.
6. After the fermentation process, add a pinch of salt to the batter and stir well.
7. Preheat a griddle or non-stick frying pan over medium heat.
8. Pour a ladleful of the batter onto the hot griddle to form a round pancake. You can make the pancakes as small or as large as you like.
9. Cook the pancake on one side until bubbles start to form on the surface and the edges look set. Then, flip it over and cook the other side until it turns golden brown.
10. Repeat the process with the remaining batter, adding more oil to the griddle or pan as needed to prevent sticking.
11. Serve warm with your favorite toppings, such as honey, butter, or Somali tea.

More recipes with flour or yeast

Adapted from “Canjeero (Somali Pancake)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.