| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Ethiopian |
|
5 |
Servings |
INGREDIENTS
| 1 |
c |
Buckwheat pancake mix |
| 1 |
c |
Biscuit mix |
| 1 |
|
Egg |
| 1 |
tb |
Oil |
| 1 1/2 |
c |
Water* |
INSTRUCTIONS
COMBINE
ADD
* 1 1/2-2cups WATER to obtain an easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to a medium heat uniformly
over the flame. Do not let the pan get too hot.
Spread 1/2 tsp. OIL over the pan with a brush.
Fill a measuring cup(with spout)or a large cream pitcher with batter.
Pour the mixture on the hot pan or griddle in a thin stream starting from
the outside and going in circle to the center from left to right. As soon
as it bubbles uniformly all over remove from heat. Pancakes should be 9
inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry
but not brown.
Arrang the five pancakes overlapping each other so as to completely cover a
fiften-inch tray, thus forming ingera.
Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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