Best 3 Canjeero Sourdough Pancakes Recipes
**
Canjeero is a unique and flavorful sourdough pancake that holds a special place in Somali cuisine. It is made with a fermented batter of sorghum flour, which gives it a slightly sour and tangy flavor. Canjeero is typically served for breakfast or as a snack, accompanied by various savory toppings such as stews, sauces, and vegetables. Its versatility makes it a beloved dish enjoyed by people of all ages in Somalia and beyond. Explore our collection of Canjeero recipes that offer a range of flavors and styles, from traditional to modern variations. Each recipe provides detailed instructions, ingredient lists, and helpful tips to guide you in creating this delicious and authentic Somali pancake.
**Recipes available in the article:**
* **Classic Canjeero:** Discover the traditional Canjeero recipe that showcases the essence of this Somali pancake. This step-by-step guide takes you through the process of making the fermented batter, cooking the pancakes, and serving them with classic toppings.
* **Spiced Canjeero:** Elevate your Canjeero experience with this flavorful variation. A blend of aromatic spices, including cumin, coriander, and cardamom, is added to the batter, resulting in a tantalizingly spiced pancake that pairs perfectly with stews and sauces.
* **Vegetable Canjeero:** This recipe combines the goodness of Canjeero with the vibrant flavors of vegetables. Spinach, tomatoes, and onions are incorporated into the batter, creating a colorful and nutritious pancake that is sure to impress.
* **Gluten-Free Canjeero:** For those with gluten sensitivities, this recipe offers a delicious alternative. Using a combination of gluten-free flours, such as almond flour and coconut flour, this Canjeero is equally flavorful and satisfying.
* **Sweet Canjeero:** Break away from the traditional savory flavors and try this sweet twist on Canjeero. Sugar and vanilla extract are added to the batter, resulting in a delightful pancake that can be enjoyed as a sweet breakfast or dessert.
With these diverse recipes, you can explore the culinary versatility of Canjeero and indulge in its unique taste and texture. Whether you prefer classic, spiced, vegetable-packed, gluten-free, or sweet Canjeero, our collection has something for every palate. Get ready to tantalize your taste buds with this beloved Somali dish. Let's cook with our recipes!
CANJEERO (SOURDOUGH PANCAKES)
These pancakes are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you'd like. Serve with hot tea or alongside cups of Shaah Cadays.
Provided by Hawa Hassan
Categories Breakfast Pancake Sourdough
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
SOURDOUGH PANCAKES
Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter
Provided by Barney Desmazery
Time 50m
Yield makes around 12 pancakes
Number Of Ingredients 9
Steps:
- Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
- Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.
Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium
Tips:
- Use a non-stick skillet or griddle to prevent the canjeero from sticking. - Make sure the skillet or griddle is hot before adding the batter. - Pour a thin layer of batter onto the hot skillet or griddle. - Cook the canjeero for 1-2 minutes per side, or until golden brown. - Serve the canjeero hot with your favorite toppings.Conclusion:
Canjeero is a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. It is a popular dish in Somalia, but it is also enjoyed in other parts of Africa and the Middle East. Canjeero is easy to make and can be made with a variety of different ingredients. The recipes in this article provide a good starting point for making canjeero, but you can also experiment with different ingredients and flavors to create your own unique version of this delicious flatbread.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
