CanjeeroFermented Somali Pancakes
Soft, tangy Somali fermented pancakes with a porous surface, cooked on one side and served warm.
Prep
8h
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 350gAll-Purpose Flour
- 450mlWater
- 80gSourdough Starter
- 6gSalt
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
In a large bowl, whisk the all-purpose flour with the water until smooth, then stir in the sourdough starter.
- 02
Cover the bowl and leave the batter at room temperature until it smells lightly tangy and small bubbles appear throughout.
- 03
Stir in the salt just before cooking.
- 04
Heat a nonstick pan over medium heat and lightly brush it with vegetable oil.
- 05
Pour in enough batter to make a thin round, then swirl the pan so the batter spreads evenly.
- 06
Cover the pan and cook until the surface looks dry, small holes have formed, and the bottom is lightly set.
- 07
Lift the pancake out without flipping and repeat with the remaining batter, brushing the pan with more vegetable oil as needed.
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