The best delicious Injera Ethiopian Pancake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Injera Ethiopian Pancake recipe today!
Hello my friends, this Injera Ethiopian Pancake recipe will not disappoint, I promise! Made with simple ingredients, our Injera Ethiopian Pancake is amazingly delicious, and addictive, everyone will be asking for more Injera Ethiopian Pancake.
What Makes This Injera Ethiopian Pancake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Injera Ethiopian Pancake.
Ready to make this Injera Ethiopian Pancake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk Dry yeast
1 c Lukewarm water
1 ts Sugar
2 1/2 c Flour
1/2 ts Baking powder
1 c Semolina
1 c Cold water
Margarine; for frying
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
Yields
20 Servings
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