Injeera (pancakes)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (Ethiopian Pancakes) | ||
| 1 | teaspoon | Dry yeast |
| 2½ | cup | Warm water |
| 4 | cups | Flour |
| 1 | teaspoon | Baking powder |
| Oil | ||
| 1 | each | Dissolve the yeast in the water, add it to the flour, and mix |
Directions
YIELD: ABOUT 20 PANCAKES
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 ½ teaspoon oil in large skillet, add about ½ 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