Canjeero

Ingredients

• 250g plain flour
• 100g fine white cornmeal or sorghum flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine salt
• 700ml warm water
• 2 tbsp sunflower oil, for the pan
• 3 tbsp sesame oil or ghee and 2 tbsp sugar, to serve

Before you cook

• Whisk the plain flour, cornmeal, yeast and sugar together in a large bowl
• Pour in 600ml of the warm water and whisk to a smooth thin batter with no lumps
• Cover the bowl with a cloth and leave it at room temperature for 10 to 12 hours until it smells sour and the surface is covered in bubbles

Steps

1. Stir the salt into the fermented batter.
2. Add the remaining 100ml warm water and whisk until the batter is as thin as single cream.
3. Set a 22cm non-stick or well-seasoned frying pan over medium heat.
4. Wipe the pan with a piece of kitchen paper dipped in sunflower oil.
5. Pour a small ladleful of batter into the centre of the pan.
6. Swirl the pan quickly so the batter runs out to a thin round.
7. Cook the canjeero without turning it for 2 minutes, until the surface sets dull and is covered in open holes and the edges lift.
8. Slide the pancake onto a plate, holes upwards, and cover it with a cloth.
9. Wipe the pan again and cook the rest of the batter the same way, stacking the pancakes under the cloth.
10. Brush the top of each canjeero with sesame oil or ghee and sprinkle with sugar to serve.