Ethiopian Pancakes

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Saturday, October 21st 2017

Ethiopian Pancakes

1 teaspoon dry yeast
2-1/2 cups warm water
4 cups flour
1 teaspoon baking powder
Oil

Dissolve the yeast in the water, add it to the flour, and mix well. Let the mixture stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the batter, and fry over low heat for 1 or 2 minutes. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only.


 


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