Canjeero (Somali Fermented Pancakes)

Ingredients

• •2 cups all-purpose flour
• •1 cup whole wheat flour
• •1/2 cup cornmeal
• •1 tsp instant yeast
• •1 tsp granulated sugar
• •1 tsp salt
• •3 1/2 cups warm water
• •2 tbsp vegetable oil

Directions

1. 1Whisk both flours, cornmeal, yeast, sugar, salt, and warm water into a smooth pourable batter.
2. 2Cover the bowl and let the batter ferment at room temperature for about 8 hours until bubbly and slightly tangy.
3. 3Stir the fermented batter gently and add a splash of water if it has thickened beyond pouring consistency.
4. 4Brush a non-stick skillet lightly with oil and pour in about 1/2 cup batter, swirling it into a thin round.
5. 5Cover and cook over medium heat for 2–3 minutes until the top is set and full of small holes.
6. 6Repeat with remaining batter and stack the canjeero under a clean towel to keep them soft.

💡 Do not flip canjeero; the covered skillet cooks the porous top while preserving the soft, spongy texture.

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