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Ingredients
- 1 c. BUCKWHEAT PANCAKE MIX
- 1 c. BISCUIT MIX
- 1 x EGG
- 1 Tbsp. OIL
- 1 1/2 c. WATER (1 1/2 to 2) to obtain an easy pouring consistency.
Directions
- Bring a 10-inch skillet or possibly a handled griddle pan to medium heat uniformly over the flame. Don't let the pan get too warm.
- Spread 1/2 teaspoon OIL over the pan with a brush.
- Fill a measuring c. (with spout) or possibly a large cream pitcher with batter.
- Pour the mix on the warm pan or possibly griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
- Place the pan in an oven at 325' for about 1 minute till the top is dry but not brown.
- Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."
- This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so which the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so which when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
- NOTES : Injera is made with a flour indiginous to Ethiopia.Tef is a type of millet flour.
- When the batter is made, it is allowed to ferment for several days. It becomes soured. the batter is poured into a warm skillet and escaping gas bubbles rise to the surface making the bread pitted and pockmarked producing a bread with a soured but pleasant taste.
- There have been a variety of recipes trying to imitate Injera as best as possible. I seen recipes using pancake mix, biscuit mix, beer, club soda and various flours.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 534g | |
| Calories 702 | |
| Calories from Fat 324 | 46% |
| Total Fat 36.64g | 46% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.35g | |
| Cholesterol 189mg | 63% |
| Sodium 1622mg | 68% |
| Potassium 257mg | 7% |
| Total Carbs 77.06g | 21% |
| Dietary Fiber 2.5g | 8% |
| Sugars 14.46g | 10% |
| Protein 15.23g | 24% |
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