Canjeero (Somali Spongy Pancake)
In short: A fermented, spongy pancake cooked on one side only, full of tiny holes that soak up ghee and sugar, honey or the broth of a stew. It takes about 45 min in total and makes 5 servings.
- Prep
- 15 min
- Cook
- 30 min
- Resting
- 3 h
- Total
- 45 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 245 kcal
Canjeero, called laxoox in parts of Somalia, is the spongy, one-sided pancake that Somalis eat for breakfast and as an afternoon snack. The batter is fermented so the surface fills with tiny holes that soak up ghee and sugar, honey or the broth from a stew. It is cooked on one side only and never flipped, which keeps the top soft and the underside lightly browned. Serve it warm with tea.
Instructions
- Whisk the flour, cornmeal, yeast, sugar and salt in a large bowl. Add the warm water gradually, whisking to a smooth batter as thin as crepe batter.
- Cover and leave at room temperature for 3 hours, or overnight, until bubbly and slightly sour-smelling.
- Stir in the baking powder just before cooking. If the batter has thickened, whisk in a little water until it flows like heavy cream.
- Heat a nonstick skillet over medium heat. Pour in about 80 ml (1/3 cup) of batter and swirl it quickly into a thin circle of about 20 cm (8 inches).
- Cover and cook for 1 to 2 minutes, until the surface is set and covered with small holes. Do not flip it.
- Slide the pancake onto a plate and cover with a cloth. Repeat with the remaining batter. Serve warm with ghee and sugar, honey or a bowl of stew.
Tips
- A good pan is key. A nonstick pan, lightly wiped with oil on the first pancake only, releases the canjeero without tearing.
- Leftover canjeero can be torn into small pieces and tossed with warm ghee and sugar for a quick, sweet breakfast.
Questions and answers
Why is my canjeero not forming holes?
The batter may not have fermented long enough, or it is too thick. Let it bubble for the full 3 hours, and thin it until it pours easily.
Can I make canjeero ahead?
Yes. Stack the cooked pancakes with baking paper between them and freeze for 2 months. Warm in a dry pan or wrapped in foil in a 150°C (300°F) oven.
How is canjeero different from injera?
Canjeero uses a thinner wheat-based batter that is fermented for a shorter time, so it is milder and softer. It is smaller and cooked quickly on one side.
How long does it take to make Canjeero (Somali Spongy Pancake)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Canjeero (Somali Spongy Pancake)?
About 245 kcal per serving, with 7 g of protein, 52 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 52 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 240 mg |
Estimated values, calculated from the ingredients.
