Sourdough pancakes (Canjeero / Lahoh) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 83) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Somali beef stew; Somali spiced tea with milk (Shaah cadays)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must ferment 4-24 hours.

  • mcvl on November 30, 2020

    Additional note: These freeze and re-heat perfectly, first a quick defrost in the microwave, then on to crispy goodness in the toaster oven. I want always to have a dozen canjeeros in the freezer.

  • mcvl on November 29, 2020

    These are the bomb -- we're definitely adding them to our family repertoire. Yeasty, chewy, soul-satisfying. And they confirm my belief that you don't need an old sourdough starter to make a sourdough if you've baked or fermented enough in your kitchen so that you have a rich supply of yeasty guys in the air.

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