Injera Al La American

"Ok this is NOT authentic. No way. It has to be an American Modification. The advantage would be if you didn't want to work with yeast and many do not want to. No promises. I found this copy posted on elook.com when I was browsing their African recipes, some traditional, some not. Origin unknown. Time is a guess as is servings."
 
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Ready In:
20mins
Ingredients:
5
Serves:
6-8
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ingredients

  • 5 tablespoons all-purpose flour
  • 3 cups aunt jemima's deluxe easy-pour pancake batter
  • 14 teaspoon baking soda
  • 3 12 cups club soda, at room-temperature
  • 1 12 cups water
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directions

  • Combine the flour pancake mix and baking soda in a deep bowl. Stirring constantly with a whisk or spoon pour in the club soda and water in a slow stream and continue to stir until the mixture is a smooth thin cream.
  • Strain the batter through a fine sieve set over a clean bowl pressing down hard on any lumps with the back of a large spoon. Cook the injera in a 10 inch skillet or omelette pan with a non-stick cooking surface or a well-seasoned 10 inch cast iron skillet.
  • Warm the ungreased pan over moderate heat until it is just hot enough to set the batter without browning it. To test the heat pour 1 tablespoon of the batter into the centre of the pan. The bottom surface should solidify immediately without becoming brown.
  • For each injera remove the pan from the heat and ladle in 1/4 cup of the batter. Then quickly tip the pan back and forth to cover the bottom evenly. Cover the pan partially and cook the bread over moderate heat for 1 minute or just until the top is spongy moist and dotted with tiny air holes. The bottom should be smooth dry and somewhat shiny.
  • Do not let the bottom brown; otherwise the edges may become too crisp. Remove the pan from the heat and use a spatula or your fingers to lift the injera gently out of the pan. Lay it on a plate to cool and ladle another 1/4 cup of batter into the pan tipping and spreading the batter evenly.
  • Repeat the cooking process and when the next injera is done transfer the cooled bread to a platter and place the hot injera on the plate. Continue making the breads in the same fashion with the remaining batter.
  • To serve spread 7 or 8 injera out in a shallow or flat basket or on a large platter letting them overlap each other and rape over the edge of the container. Fold the rest of the injera into quarters and arrange them attractively in the centre. To eat them tear off a small piece and use it to scoop up food.
  • In Ethiopia injera is served with almost every meal and is a traditional accompaniment to such dishes as doro wat sik sik wat and zilzil alecha.

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RECIPE SUBMITTED BY

AND that is the end of this. If the phone doesn't ring? It's me. If you are looking to ask me a question? I'm not here. I won't answer. I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story. Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE? Google the name. It's all over the net. ~~~~~~~~~~~~~~~~~~~~ The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not. - Eric Hoffer And no I didn't let the door hit me on the ... on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.
 
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