(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 ea 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 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
Yields
1 Servings