CONJEERO / SOMALI PANCAKES

CONJEERO / SOMALI PANCAKES INGREDIENTS - wheat flour 250 gr - corn flour 100 gr - yeast 15 gr (or 1 tsp dry yeast) - lukewarm water approx. 5 dl - sugar 1 tbsp - salt 1/2 tsp - oil or butter for frying PROCEDURE - MAKE THE DOUGH: - DISSOLVE the yeast in the lukewarm water in a large bowl - WHISK the wheat flour, corn flour, sugar, salt, and cardamom in the water until the dough is completely smooth and resembles a thin pancake batter. - COVER the bowl with a tea towel - LET the dough rest for at least 1 hour at room temperature (or overnight) until it starts to bubble BAKING ON THE PAN - HEAT a pan over medium heat - ADD a little fat (optional) - POUR a large ladleful of batter into the middle of the hot pan - QUICKLY RUN the bottom of the ladle in a spiral motion from the inside out to spread the batter into a thin circle - fry on one SIDE only SERVE - SERVE canjeero with yogurt, honey, and a few slices of orange - eat them FUN PS This is the first time I've made canjeero, I got inspiration from my friend Lul for a women's party. I like to taste food from different countries, and if I don't have the opportunity to taste it in a restaurant or similar, I make it myself. These pancakes taste great, SIMPLE and good! However, I need to practice making spiral movements from the inside out to spread the dough into a thin circle.