Injera

Sourdough PancakesInjera

SourdoughInjera Starter

1/4 c old starter
3/4 c all-purposeteff flour
3/4 c water

Mix in blender on high for one minute, to grind some of the coarseness out of the teff flour.
Let stand until bubbly.

Sourdough PancakesInjera

1 c all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/41 tsp salt
1 beaten egg
1 1/4 c bubbly sourdoughinjera starter (Put the remaining starter into the fridge for next time.)
2 tbsp oil

Stir together dry ingredients.
Mix in wet ingredients. Thin with water to the consistency of heavy cream: thinner than pancake batter, but thicker than crepe batter. Do not overmix.

Pour about 1/41/2 c batter into a medium-hot non-stick skillet.
Cover tightly
Cook until surface is bubbly and edges are slightly dryjust beginning to turn brown.
Flip and cook other side until golden brown.Cook on one side only.
Remove to cooling rack. Texture will be slightly gummy until cooled a bit. First one in the batch will be awful, just like pancakes.

Adapted from Better Homes and Gardens New Cookbook, 1989.

Image CC-BY-NC-ND by marymactavish

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