Injera Ethiopian Pancake

20 Servings

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Injera Ethiopian Pancake Ingredients

1 pk Dry yeast	1/2 ts Baking powder
1 c Lukewarm water	1 c Semolina
1 ts Sugar	1 c Cold water
2 1/2 c Flour	Margarine; for frying

Instructions for Injera Ethiopian Pancake

Mix yeast with water and sugar and let sit for 10 minutes. Mix flour, baking powder and semolina, Add the yeast and the cold water. Mix well, cover and let rise for 3-4 hours. Heat a griddle or frying pan, smear with margarine and pour in about 4 T of the batter, leaving a hole in the center. Cover and cook a few minutes until the pancake has risen and little holes appear on the surface. Cook only on one side without allowing the injera to brown. Repeat with the remaining batter. Eat either hot or cold. Tear pieces off with the hands and drop into a thick soup or serve at brunch with jam or honey. SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan Nathan Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS Posted to MC-Recipe Digest by Nancy Berry on Apr 08, 1998

Main Ingredient: CakeCuisine: Uncategorized

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