Injeera (pancakes) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
, Ethiopian Pancakes
YIELD: ABOUT 20 PANCAKES
1 tsp: Dry yeast,
2 1/2 cup: Warm water,
4 cup: Flour,
1 tsp: Baking powder,
Oil,
1 each: Dissolve the yeast in the water, add it to the flour, and mix
Directions:
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
Source from luhu.jp
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
Source from luhu.jp