Canjeero (Somali Pancake)
Canjeero is the spongy, lightly sour pancake that anchors a Somali breakfast. The batter relies on a long ferment, at least two hours, which gives it its tangy flavor and airy, bubbled texture. Mixing plain and self-rising flour keeps the crumb soft. Traditionally it is cooked on a flat griddle called a taawa, though a non-stick pan works. Small rounds are common at breakfast, ready for honey, butter, or a stew.
Instructions
Stir the plain flour and self-rising flour together in a large bowl.
In a small bowl, mix the yeast and sugar with 1 cup of the lukewarm water. Leave it for a few minutes until it turns frothy, which tells you the yeast is alive.
Pour the frothy yeast mixture into the flours. Add the remaining 2 cups of lukewarm water a little at a time, whisking constantly, until the batter is smooth and about the thickness of regular pancake batter.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter ferment for at least 2 hours, until it has doubled in size and looks slightly bubbly.
Stir a pinch of salt into the risen batter, adding more to taste if needed.
Heat a griddle or non-stick frying pan over medium heat. Ladle batter onto the hot surface to make a round pancake, as small or as large as you like.
Cook until bubbles appear on top and the edges look set. Flip the pancake and cook the second side until golden brown.
Repeat with the rest of the batter, adding oil to the pan as needed to stop the pancakes sticking. Serve warm with honey, butter, or Somali tea.
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