Ethiopian Pancakes

1. 1

   Dissolve the yeast in the warm water.

2. 2

   Place flour in large mixing bowl. Add yeast and mix well.

3. 3

   Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight.

4. 4

   The next morning, stir in the baking powder and let stand for 10 minutes.

5. 5

   Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds.

6. 6

   Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way.

* Per serving · 4 servings · Values may vary.

No additional tips available.