2 c Millet flour;buy a health Margarine; or oil
-food store Sugar; to taste
1 1/4 c -Lukewarm water 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.
Yields
10 pancakes
