This thin sourdough pancake (pronounced ahn-je-ro) is one of the most recognizable Somali foods. Also known as laxoox or canjeelo depending on the region, canjeero is typically mixed at night — the distinctive slapping sounds of canjeero batter being beaten is a core childhood memory for many. After it’s mixed, the batter is left to ferment overnight and then cooked the following morning. It’s properly made if the pancake has little air bubbles called indho (eyes) and a spiral pattern achieved by adding the batter to the pan in a circular motion from the center to the edges. This version uses wheat and corn flours, although sorghum is also common. The longer you ferment the batter, the tangier the flavor.
