Canjeero, sometimes also called lahoh, are thin pancakes made from a fermented batter. They are similar to Ethiopian injera but lighter in flavor, smaller in size, and faster and easier to make. Instead of ground teff (same thing as teff flour), water, and nothing else (which is how injera is traditionally made), the sourdough starter for canjeero is made with a little bit of yeast, which helps speed up the fermentation, along with ground corn (easier to find in the United States than teff, but you can try teff flour if you have it or any type of ground grain such as sorghum). That starter is then mixed with more water, all-purpose flour, a little baking powder for reassurance, and some sugar and salt for flavor. The mixture can sit for as little as 4 hours or up to overnight (injera typically takes days to ferment). The pancakes are quick to cook and are most typically enjoyed in the morning for breakfast. You can spread each pancake with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or, for a special treat, alongside cups of Shaah Cadays (Somali Spiced Tea With Milk).
Recipe information
Yield
12 pancakes
Ingredients
Preparation
Step 1
Place the cornmeal, yeast, and 2 cups of the water in a large bowl and stir together vigorously with a spoon. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature, until small bubbles appear on top and the mixture has risen slightly, about 1 hour.
Step 2
Add the remaining 3 cups water, sugar, baking powder, and salt to the bowl and stir well to combine. Whisk in the flour, until the mixture is smooth. Cover the bowl once more with the kitchen towel and let it sit at room temperature for at least 4 hours and up to 24 hours to help develop the fermented flavor. The mixture will have some bubbles on the surface; the longer it sits, the more flavor it will develop. The mixture will have some bubbles on the surface.
Step 3
When you're ready to cook the pancakes, place the butter in a large nonstick skillet over medium heat. Once the butter has melted and the skillet is hot, stir the batter well and ladle enough into the skillet to form a thin, even layer across the bottom, tilting the pan to coat the surface (the exact amount will depend on the size of your skillet but figure about ½ cup). Use the rounded base of your ladle to swirl batter to make some circular grooves on the surface. Cover the skillet with a lid and cook until no liquid remains on the surface and the underside is barely golden brown, about 2 minutes. Transfer the pancake to a plate and repeat with the remaining batter (no need to add more butter after the first pancake). Stack the pancakes as you make them and serve them warm as they are or rolled up as in the photo.
Recipe notes
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