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Funkaso: millet pancakes
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| Artist: |
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| Categories: |
Desserts, Fun & Easy, Pancakes & Waffles, Pastry, Side-dishes, Snacks |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Millet flour, buy a health | | | -food store | | 1 1/4
| cup | -Lukewarm water | | | Margarine, or oil | | | Sugar, to taste | | 1
| pinch | -Salt |
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Procedures:
| 1 | "the batter for these pancakes needs to stand for about 4 hours (! a.m). | | 2 | Before you start cooking. | | 3 | It helps if you have a flat pancake griddle, but if you do not then use a heavy frypan and a good "bendy" utensil to turn and lift the funkaso. | | 4 | They are similar to (although smaller than) the ethiopian injera which are made from a millet-relative called teff and they can be served with ethiopian dishes such as the wars." Sift flour into a bowl and gradually pour in the warm water, stirring and mixing well as you do so to make a smooth, runny paste. | | 5 | Set aside for 4 hours. | | 6 | After this, heat the margarine or oil in a shallow pan or griddle plate. | | 7 | While it is warming. | | 8 | Beat the batter with a spoon. | | 9 | When the margarine or oil is hot, ladle or pour enough batter in the pan to make a saucer-sized pancake and cook until crsip. | | 10 | You can turn it once if you like but it is not essential. | | 11 | Remove and keep warm. | | 12 | Cook the others in the same way and serve to accompany a main dish, or a snack with honey, or chutney. |
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