John Myers
Ingredients for 10 servings:
- 85 g flour (teff flour)
- 700 ml water
- some salt
- some sunflower oil or other vegetable oil
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 5 minutes; Total time approx. 3 days 25 minutes
Vegan pancakes from Ethiopia, gluten-free, as a side dish
Mix the teff flour and water in a bowl, cover with a tea towel, and let stand at room temperature until bubbles form and the batter has soured (after about 3 days). The batter should now have the consistency of pancake batter. Gradually stir in a little salt until you can just about taste it. Then proceed as you would for regular pancakes: Lightly oil a large frying pan and heat it over medium heat. Add a little batter to cover the bottom of the pan (a little more than for French crêpes, but not as much as for American pancakes). Fry briefly until small holes form and the edges pull away from the pan. Remove from the pan and let cool.
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