Injera Bread
An Ethiopian bread made with buckwheat pancake mix, bisquick baking mix and egg, baked in the oven.
25 min · Serves 5 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- easy
- 1
Mix all ingredients, starting with the lesser amount of water. Add water to achieve a consistency which is easy to pour.
- 2
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.
- 3
Spread 1/2 teaspoons oil over the pan with a brush. Fill a pitcher with batter. Pour the mixture on the griddle in a thin stream starting from the outside and going in circles to the center from left to right.
- 4
As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
- 5
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
