Canjeero, sometimes also called lahoh, are thin pancakes made from a fermented batter. They are similar to Ethiopian injera but lighter in flavor, smaller in size, and faster and easier to make. Instead of ground teff (same thing as teff flour), water, and nothing else (which is how injera is traditionally made), the sourdough starter for canjeero is made with a little bit of yeast, which helps speed up the fermentation, along with ground corn (easier to find in the United States than teff, but you can try teff flour if you have it or any type of ground grain such as sorghum). That starter is then mixed with more water, all-purpose flour, a little baking powder for reassurance, and some sugar and salt for flavor. The mixture can sit for as little as 4 hours or up to overnight (injera typically takes days to ferment). The pancakes are quick to cook and are most typically enjoyed in the morning for breakfast. You can spread each pancake with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or, for a special treat, alongside cups of Shaah Cadays (Somali Spiced Tea with Milk). You can also serve canjeero with savory foods in the morning or alongside lunch or dinner. They’re also great for scooping up stewed meats like Somali Beef Stew.