International Food Recipes

Ethiopian Pancakes Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Artichoke Salad
Bulgar Salad
Cucumber With Fish
Plantain Fritters
Beef Pastry
Beef Stew
Beef With Peppers
Bobotee
Anise Bread
Ethiopian Pancakes
Braised Chicken
Chicken Yassa
Madagascar Chicken
Rwandan Chicken
Buttermilk Pudding
Milk Tart

rachael ray acai

Ethiopian Pancakes

1 teaspoon dry yeast
2-1/2 cups warm water
4 cups flour
1 teaspoon baking powder
Oil

Dissolve the yeast in the water, add it to the flour, and mix well. Let the mixture stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the batter, and fry over low heat for 1 or 2 minutes. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only.