Somali Conjeero (Sourdough Pancakes)

original recipe here

2 cups all purpose flour

1/2 cup sorghum flour

1/2 TBSP fast acting yeast

2 TBSP sugar

1/2 tsp salt

2 cups warm water

-Mix dry ingredients. Add in water 1 cup at a time, mixing with a whisk. After the last cup of water is mixed in, use an immersion blender to smooth out the batter.

-Cover the batter and let it rise for 30 minutes. Stir batter to release the bubbles. 

-Heat up a non-stick pan that has a lid. Ladle batter onto heated pan, then use the rounded side of ladle to spread the batter out in a circular motion. The pancakes should be thin.

-Place lid on top until the pancake is crisp and browned on the bottom.

-Put on a plate and enjoy!