2 c Millet flour;buy a health
-food store
1 1/4 c -Lukewarm water
Margarine; or oil
Sugar; to taste
1 pn -Salt
“The batter for these pancakes needs to stand for about 4 hours (! a.m.)
before you start cooking. 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. 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.” 1. 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. Set aside for 4 hours. 2. After this,
heat the margarine or oil in a shallow pan or griddle plate. While it is
warming. beat the batter with a spoon. 3. 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. You can turn it once if you like but it is not essential.
Remove and keep warm. 4. Cook the others in the same way and serve to
accompany a main dish, or a snack with honey, or chutney.
From
Yields
10 Pancakes