Pancakes = E Squared - I'm on to Eritrea and Ethiopia
I'll start this post off by saying I forgot to mention in my last post on Estonia why I skipped Eritrea and moved on to Estonia. The reason for this was because I couldn't find teff flour anywhere locally. Also, because the Eritrean pancake batter takes 3 days to ferment, and I just didn't have the time to do this, I decided to move on to Estonia temporarily. However, this weekend I not only had my teff flour in hand, but I also had the 3 days it takes to make these pancakes. So I'm now off to Eritrea and Ethiopia. I've decided to consider these pancakes both Eritrean and Ethiopian for many reasons. Here they are: Eritrea and Ethiopia both make a bready pancake called injera. Both of their injera recipes call for teff flour Everytime I looked up the recipe I used for the lentil stew to go with it, some of the recipes that would show up were listed as Eritrean, and some of them were listed as Ethiopian. Both countries use a sour teff batter to make their res...