Try this Injera Ethiopian Pancake recipe, or contribute your own.
Suggest a better descriptionMix 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
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 112 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 48.1mg | 1 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 22.2g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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