Injeera (pancakes)

Yield: 1 Servings

Measure Ingredient
(Ethiopian Pancakes)
1 teaspoon Dry yeast
2½ cup Warm water
4 cups Flour
1 teaspoon Baking powder
1 each Dissolve the yeast in the water, add it to the flour, and mix


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

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