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Name: Funkaso- Millet Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: African
Ingredients: Margarine; or oil; 2 c Millet flour;buy a health; Sugar; to taste; 1 1/4 c -Lukewarm water; 1 pn -Salt

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INGREDIENTS

Margarine; or oil
2 c Millet flour;buy a health
Sugar; to taste
1 1/4 c -Lukewarm water
1 pn -Salt

INSTRUCTIONS

"The batter for these pancakes needs to stand for about 4 hours (! a.m.) before you start cooking. It helps if you have a flat pancake griddle, but if you do not then use a heavy frypan and a good "bendy" utensil to turn and lift the funkaso. They are similar to (although smaller than) the Ethiopian injera which are made from a millet-relative called teff and they can be served with Ethiopian dishes such as the wars." 1. Sift flour into a bowl and gradually pour in the warm water, stirring and mixing well as you do so to make a smooth, runny paste. Set aside for 4 hours. 2. After this, heat the margarine or oil in a shallow pan or griddle plate. While it is warming. beat the batter with a spoon. 3. When the margarine or oil is hot, ladle or pour enough batter in the pan to make a saucer-sized pancake and cook until crsip. You can turn it once if you like but it is not essential. Remove and keep warm. 4. Cook the others in the same way and serve to accompany a main dish, or a snack with honey, or chutney.

NOTES

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Funkaso- Millet Pancakes

Margarine; or oil
2 c Millet flour;buy a health
 Sugar; to taste
1 1/4 c -Lukewarm water
1 pn -Salt

"The batter for these pancakes needs to stand for about 4 hours (! a.m.)  before you start cooking. It helps if you have a flat pancake griddle, but  if you do not then use a heavy frypan and a good "bendy" utensil to turn  and lift the funkaso. They are similar to (although smaller than) the  Ethiopian injera which are made from a millet-relative called teff and they  can be served with Ethiopian dishes such as the wars." 1. Sift flour into a  bowl and gradually pour in the warm water, stirring and mixing well as you  do so to make a smooth, runny paste. Set aside for 4 hours. 2. After this,  heat the margarine or oil in a shallow pan or griddle plate. While it is  warming. beat the batter with a spoon. 3. When the margarine or oil is hot,  ladle or pour enough batter in the pan to make a saucer-sized pancake and  cook until crsip. You can turn it once if you like but it is not essential.  Remove and keep warm. 4. Cook the others in the same way and serve to  accompany a main dish, or a snack with honey, or chutney.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Pancake (0g)
Recipe Makes: 10 Pancakes

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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