Quick Injera- Ethiopian teff pancakes (with split peas and vegetables)
- Mix everything together to form a stiff batter.
- Pour enough to cover the base of a non-stick frying pan, preheated and slightly oiled, like a pancake.
- Cook like a pancake- loosen at the edges with a spatula and gently shake the pan to prevent the injera sticking to the base. Do not attempt to flip it, however, as it is delicate. Instead, wait until bubbles have formed and the top surface has set.
- When it is cooked, slide it off onto a plate and repeat until you have used up all the batter.