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Ingredients
| active dry yeast: 1 tsp |
| water: 2 1/2 cups (warm) |
| all-purpose flour (unsifted): 4 cups |
| baking powder: 1 tsp |
| vegetable oil |
Ethiopian Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Dissolve the yeast in the warm water.
- Place flour in large mixing bowl. Add yeast and mix well.
- Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight.
- The next morning, stir in the baking powder and let stand for 10 minutes.
- Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds.
- Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way.