Quick Injera Pancakes
Votes: 7
Time: 45 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Injera (or injera) is an Ethiopian sourdough pancake served instead of bread for breakfast, lunch, and dinner. In Africa, it's also used as cutlery, a plate, or a spoon for scooping up various sauces. Traditional injera dough is fermented for several days, then formed into lacy, hole-patty-like pancakes. However, a similar effect can be achieved quickly by mixing the dough with soda water, baking powder, and vinegar. Fry the injera in a hot pan and serve with any dish for dipping.
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:
- 1.5 cups of wheat flour
- 0.5 cup rye flour
- 2 tsp baking powder
- 0.5 tsp fine salt
- 2 and 3/4 cups sparkling water
- 3 tbsp. distilled vinegar 5%
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Cooking the dish according to the recipe:
- Place all the flour, baking powder, and salt in a food processor and pulse. Pour the sparkling water into a measuring cup and add the vinegar. Without stopping the processor, pour in the liquid and knead until the dough is very smooth. Let it rest for 10 minutes.
- Heat a 25cm nonstick skillet over medium heat. Spray the skillet lightly with cooking spray.
- Fry the injera the same way you would fry pancakes. Remove the pan from the heat and lower the edge farthest from you. Pour 1/3 cup of batter into the pan slightly from the center, then quickly swirl the pan to coat the entire surface. Return the pan to the heat, cover with a lid, and cook until the edges begin to pull away from the pan and the top is shiny and slightly dry, 1 1/2 to 2 minutes. Remove the injera from the pan and transfer to a plate. Cool and serve.
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