I fell in love with Ethiopian food recently, after a friend took me to a little place on the Caledonian Road, London. It’s wonderful; deep flavourful curries and stews which you eat with (and on) an Injera. An Injera, if you’re like me and never heard of the food before, is a sourdough-risen flatbread. To me it felt like a slightly spongey large pancake. It was delicious.
Anyway, for weeks after we went I couldn’t stop thinking about the food. So, I got to thinkin’ how I could bring a little Ethiopian-ness to my kitchen. The solution – make pancakes to eat with curry, giving the ‘Injera experience’. I’m a pancake fiend so there wasn’t one bit of this plan I didn’t like.
By throwing in turmeric you have the added benefit of feeding your body its health and body-boosting benefits, and it turns the pancakes a gorgeous yellow/orange colour. Another interesting addition (depending on the curry you make) is to replace turmeric with garlic. Yum all round.
Makes 12 pancakes
- 125 oz / 1 cup x almond / wholewheat / plain flour (going up from most clean to least clean)
- 1 x egg
- 1 tsp x salt
- 3 tsp x turmeric
- 300ml / 1 cup almond milk
In a bowl, whisk the egg.
Add the flour and spices and mix together using a whisk.
Add the milk gradually, whisking as you go. Keep mixing until the batter is smooth and runny enough that it runs off the back of a spoon.
On the hob, heat a frying pan to a medium heat. Spoon the pancake mixture out into the pan, turning the pan to make a nice thin crepe.
Cook for 1-2 minutes, or until the pancake is cooked on one side, then flip and cook the other side for 30s – 1 min.
Repeat for each pancake.
Serve on a plate with your curry and enjoy the Injera feeling (and go try Ethiopian food for a treat meal!)