Somali Sourdough Pancake

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Anjero (also called canjeero) is Somalia's beloved spongy, slightly tangy fermented pancake, traditionally cooked one-sided on a hot griddle and served alongside stews, curries, butter, or honey. The overnight fermentation gives it a tender honeycomb texture and a whisper of sourdough flavor that pairs with both sweet and savory toppings. This version uses a simple yeast starter so home cooks can enjoy it without hunting for a traditional wild-culture batter.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 1.5 gFat
• 0.2 gSaturated Fat
• 43 gCarbs
• 2 gFiber
• 2 gSugar
• 6 gProtein
• 300 mgSodium
• 85 mgPotassium
• 18 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 1/4 cup (30 g) whole wheat flour
• 2 cups (480 ml) warm water (about 105°F / 40°C)
• 1/2 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 2 tbsp instant mashed potato flakes (optional, for extra spongy texture)

For cooking

• 1 tbsp neutral oil (such as canola or sunflower), for the pan

Directions

1. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, yeast, sugar, salt, and potato flakes (if using). Pour in the warm water and whisk vigorously for about 2 minutes until completely smooth; the batter should be thin, like heavy cream.
2. Cover the bowl loosely with a clean kitchen towel and let it ferment at room temperature for 8 to 12 hours, or overnight, until the surface is bubbly and the batter smells pleasantly tangy and yeasty.
3. Stir the fermented batter very gently with a spoon or ladle — do not beat it, you want to keep the tiny air pockets that give the pancake its spongy character.
4. Heat an 8- or 10-inch nonstick skillet or flat griddle over medium heat (about 350°F / 175°C). Lightly grease with a thin film of oil, wiping away excess with a paper towel.
5. Pour about 1/3 cup (80 ml) of batter into the center of the pan and immediately swirl to spread it into a thin round, about 7 to 8 inches wide.
6. Cover the pan and cook for 2 to 3 minutes, until the top surface looks set with small bubbles and the underside is lightly golden and springy. Do not flip the pancake.
7. Slide the pancake onto a plate or stack it on a clean kitchen towel. Repeat with the remaining batter, stirring the bowl gently between pours and re-greasing the pan lightly as needed.
8. Serve warm, stacked and rolled or folded, with butter and honey for breakfast, or alongside spicy stews, lentil curries, or grilled meats for a traditional Somali meal.

Cook’s Notes

• Fermentation is essential — a true overnight rise produces the signature tang and honeycomb interior, so plan ahead rather than rushing the batter.
• Always cook these pancakes covered; the trapped steam sets the top so you can skip the flip and keep that signature spongy surface.
• Stir the batter gently before each pour. Vigorous mixing knocks out the airy bubbles that create the classic texture.
• A well-seasoned cast-iron griddle or nonstick pan works best; if pancakes stick, lower the heat slightly and wipe the pan with a lightly oiled paper towel.
• Leftover pancakes keep well in an airtight bag for 2 days. Reheat by stacking and steaming in a covered pan over low heat, or microwave briefly between damp paper towels.

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