Prep 10 mins
Cook 2 mins
You just gotta try it.
- 3⁄4 cup buckwheat flour
- 3⁄4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 cup club soda
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
- Mix flours, baking powder and salt in a bowl.
- Stir in egg and club soda until the batter is creamy.
- Cook at once in a buttered skillet.
- Fry 2 Tablespoons of batter at a time for 1-2 minutes on one side only.
- This is made in the same fashion as a crepes in a pan.
- Serve injera warm with main dishes such as stews or on it's own with honey.
I first tried this last summer and was not impressed. I think part of the problem was I did not understand the purpose of injera at the Ethiopian table. No one in the family would try it, even with honey…This week I have been looking at Ethiopian cooking again, and made Dancer’s “Ethiopian cheese dip,” [#38826] which calls for injera bread. Oddly enough I still had some buckwheat flour left over from my last try at this. Right off, I needed a lot more soda, in fact I ended up putting a cup and a half in (12oz.) Without the extra soda, I was working with globs, more reminisnt of mud pies [when we were kids] than crepes. All in all, I don’t understand the “you got to try it:” it is kind of bland. HOWEVER, when I learn to make an Ethiopian chicken or stew with a little bang in it, I shall make these again as perhaps a bland vehicle to the spicy main course is what is called for.
I have had injera from two Ethiopian places and in my experience it has a very sourdough sort of taste to it. It is very light and almost like a sponge. This was a grey gloppy mess and it tasted vaguely like mushrooms. I honestly do not have any recommendations for improvement, but I can assure you that I followed the recipe to the letter. Sorry, this didn't work for me at all.
This is a pretty good recipe! Double the soda and you might even need more than that to make a really thin injera that you can use to pick up your food. We loved it!