Canjeero Sourdough Pancakes Recipes

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CANJEERO (SOURDOUGH PANCAKES)



Canjeero (Sourdough Pancakes) image

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

1 cup finely ground white cornmeal
1 teaspoon active dry yeast
5 cups warm water
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
4 cups all-purpose flour
1 teaspoon unsalted butter (or canola oil)

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



Sourdough Pancakes image

Provided by Food Network

Categories     dessert

Time 33m

Yield 14 pancakes

Number Of Ingredients 10

2 eggs
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon water
2 cups Sourdough Starter, recipe follows
2 1/2 cups warm water
1 1/2 tablespoons yeast
1 tablespoon honey (optional)
2 1/2 cups flour

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



Sourdough pancakes image

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

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve

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

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