Title: Injeera (Pancakes)
Categories: Pancake Ethiopia Blank
Yield: 1 Servings
| | | (Ethiopian Pancakes) |
| YIELD: ABOUT 20 PANCAKES |
| 1 | ts | Dry yeast |
| 2 1/2 | c | Warm water |
| 4 | c | Flour |
| 1 | ts | Baking powder |
| | | Oil |
| 1 | | Dissolve the yeast in the water, add it to the flour, and mi |
well. Let the mixture stand at room temperature overnight. (In winter it
takes 2 days to allow fermentation.) 2. Stir in the baking powder and let
the mixture stand for 10 minutes. 3. Put about 1/2 teaspoon oil in large
skillet, add about 1/2 cup of the batter, and fry over low heat for 1 or 2
minutes. When bubbles appear, cover the skillet for 15 seconds. Turn out
the pancake to a dish. Prepare all the pancakes this way, frying on one
side only. The injeera are served at room temperature with meat and
vegetable dishes. Injeera