African injera pancakes
Votes: 1
Time: 40 min.
Complexity: average
Quantity: 18-20 pancakes
Complexity: average
Quantity: 18-20 pancakes
African injera pancakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 gr. self-raising flour
- 225 g whole grain flour without additives
- 1 teaspoon baking powder
- A pinch of salt
- 450 g of sparkling water
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Cooking the dish according to the recipe:
- Mix the dry ingredients, then add the sparkling water. Beat until you have a smooth, runny batter.
Heat a large nonstick skillet. Pour enough batter into the skillet to cover the bottom, swirling it to distribute it evenly, and return the skillet to the heat.
When small holes appear on the surface, remove the pancake from the pan. Fry on one side only. Repeat with the remaining batter.
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