Teff injera sourdough pancake
Injera – Another great way of using up access of my sourdough starter. Quick, healthy and easy spongy, crepe-like flatbread that’s slightly sour, slightly sweet, and utterly addictive. This flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture. The batter cooked up beautifully, developing the signature bubbles on the unbaked side.
For my sourdough pancakes mix I use:
- 200g of my infused sourdough starter
- 50g plain flour for GF 50g Teff flour
- 60-100ml water or milk
- Pinch of salt
- 5g of sugar
- 1x tsp teff seeds ( optional )
Combine the sourdough starter, water, and flour, and stir until fully combined. Cover and leave at room temperature 8 to 10 hours. The mixture should look bubbly. Stir in the salt and sugar.
This recipe, is a great introduction into the world of healthy plant based, gluten free sour dough spongy flat bread and ANYONE can make.
I used regularly on my menu on of my breakfast options for my cutomers. You can sweetened things up with cinnamon sugar, honey, agave or golden syrup . Then enjoy as a breakfast item, snack or dessert.
TIP: For those that enjoy the sour taste you can let it ferment after 2 hours and then refrigerate over night. The flavor intensifies and renders the dough sour.
TEFF- It’s highly nutritious and naturally gluten-free. This world’s smallest grain has an earthy, nutty flavor.
https://teffco.com/what-is-teff/
Light varieties tend to be slightly sweet as well. Because it’s so small, teff is usually prepared and eaten as a whole grain rather than being split into the germ, bram and kernel, as is the case with wheat processing.
I use teff whole roasted with Za'atar, in my Hummus and, for baking my brads for extra flavours and texture.
Teff can also be ground and used as a whole grain, gluten-free flour. What’s more, it commonly serves as a nutritional boost to wheat-containing products.
Teff is a good source of copper, magnesium, potassium, phosphorus, manganese and zinc.
Additionally, it’s an excellent source of protein, boasting all the essential amino acids, which are the building blocks of protein in your body also support immune function.
It’s also commonly made into a flour for cooking and baking breads, cakes and making pasta.
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