Injera (pancake)

Method

1. Sift flour with baking powder and salt into a bowl.

2. Pour in the sparkling water to make a smooth batter. Allow to rest for at least 5 minutes.

3. Heat a little oil in a large frying pan over a gentle heat, ladle in the batter and move pan round until batter covers the base in a complete round (the flame must be gentle as the pancake is not supposed to take on any colour).

4. Let it cook until you can see bubbles coming through the batter to create a light spongy pancake. Do not flip it over.

5. Serve immediately or, if you want to prepare all the pancakes in advance, rub each with a cut lemon and stack, covered in foil until ready to use.

Cook's note: this pancake can be used as a plate for a spicy Ethiopian stew. Rip off pieces of pancake and use to scoop the stew into your mouth.

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Ingredients

140g plain white flour, (or teff flour)
1/2 tsp Baking powder
1/2 tsp Salt
250ml sparkling water
oil, for frying
½ lemon

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