A while ago, I ate at an Ethiopian restaurant for the first time. The food was divine, but what really got me excited is that they serve their food with this savoury pancake. Made with rice flour. After Googling a bit, I’ve since discovered its called injera and traditionally made with teff flour. They make it with rice flour here (Cape Town) to cater to the taste of the non Ethiopian I suppose.
Well, the rice flour is easy enough to find. I searched and searched for recipes simple enough for me to not lose my religion over. I came across a few recipes that required making a sort of dough. Whichever variations, alterations I tried with this, no matter what, it came out a soggy flop in the frying pan. Made a nice kind of toasty porridge though. Well, then I gave up for a while. Those recipes made me believe that one needs to use hot water to prepare a rice flour thing. And these always turned into an unmanagable dough which became nothing more than porridge when fried. So don’t believe any of those recipes. They are lying through their gluten free teeth!
After that, I gave up for a while. until just now. I came across a recipe here with real reviews. Real good reviews. So I decided to follow the example of the people in the reviews and tweak it a bit. I didn’t want a sweet pancake, but I thought, it couldn’t hurt to add a teaspoon of honey. Well, below is a list of the ingredients:
1 cup rice flour
3/4 cup cows milk (replace with coconut milk or other options for lactose intolerance)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon honey
2 tablespoons cooking oil
Method: mix together flour, milk, honey, salt, and baking powder in bowl. separately beat egg and oil together lightly then add to the flour mixture and mix gently. I guess it should turn out fine to just add all the ingredients and mix /whisk lightly till the mixture is smooth.
Heat a pan/griddle to medium heat and scoop a ladle of the batter into the pan, let fry for 30 seconds and turn over. Remove from pan, its ready to eat!
Result, simply divine! well, it wasn’t as thin as injera, but to be honest, I liked it better. It was nice and fluffy and was more like a fluffy, bready wrap, than a pancake.
It could be sweetened and eaten as desert. I personally would sweeten with my choice of natural topping, like bananas, honey, cranberries, blueberries, strawberries etc. I imagine it would be beyond delicious. Maybe I’ll try that soon,
I however filled mine with a sliced boiled egg, lightly salted and drizzled with olive oil and gobbled it down in an eyewink! It was the best wrap I have ever tasted. I toyed with the idea of frying only one. I was afraid if I fried it all, I would eat it all. In the end I fried it all. I ate it all too of course. Basically, in future, I will be using this as a general wrap/flat bread, eating it with stews, avo, curry, salads, whatever planet earth can provide.
In future, I will see how it goes with aniseed, and perhaps some dry herbs, seeds perhaps. Give it a try … its delicious. I will also see how it goes with a dollop of coconut milk in the batter. I imagine it will be quite rich and delicious. I will let you know! It may be a good idea to replace the milk completely with coconut milk to make it lactose free too. That would be wonderful for the lactose intolerant.
Ps, Even though I finished the entire batch I feel bloated at all! I love it! And took about 15 minutes to prepare in total. Now thats my kind of recipe 😉