Ethiopian Pancakes

May 17, 2023May 17, 20230 14

Authentic Ethiopian Pancakes with a modern twist

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

2 hours 15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

210

Sugar

Fat

Ethiopian pancakes, also known as injera, are a staple food in Ethiopian and Eritrean cuisine. They are traditionally made from teff flour and are eaten with stews and curries. Injera is usually used to scoop up food instead of utensils, making it an integral part of the eating experience. Our modern twist on this classic dish makes Ethiopian pancakes more accessible, so anyone can enjoy them at home. The fermentation process not only adds a unique flavor but also increases the nutrition profile of the pancakes.

Instructions

1.	In a small bowl, dissolve the yeast in 1/4 cup of warm water.
2.	In a large bowl, sift together flour and baking powder. Add water and yeast mixture to the flour and stir.
3.	Add more water slowly to the mixture until it becomes a smooth batter. Stir well to ensure ingredients are well mixed.
4.	Let the batter rest in a warm place for 1-2 hours or overnight.
5.	Heat a non-stick skillet over medium heat. Add oil to the skillet and when the oil is hot, pour batter into the skillet. Spread the batter into a circle shape using the back of a spoon.
6.	Cook until the edges of the pancake start to lift, then flip the pancake and cook until golden brown.

PROS

Ethiopian pancakes are easy and quick to make, requiring only a few ingredients.
These pancakes are light and airy, making them perfect for breakfast, brunch, or afternoon tea.

Our modern twist includes using a non-stick skillet, making them healthier and more convenient to cook.

CONS

The pancakes need time to rest and cannot be cooked immediately after mixing the batter.
They also require a warm and moist environment to rest in to allow the batter to ferment properly.

This recipe may produce a sour taste or smell due to the fermentation process.

HEALTH & BENEFITS

Traditional Ethiopian pancakes are made from teff flour, which is high in protein, fiber, and gluten-free. Teff is packed with essential minerals such as calcium, iron, and potassium, making it a great source of energy. The fermentation process also enhances the nutritional value by increasing the levels of Vitamin B and other beneficial compounds.

	1 teaspoon dry yeast
	2 1/2 cups warm water
	4 cups flour
	1 teaspoon baking powder
	oil