This is a 10 Minute Injera, so you know that it is not true, authentic injera. My son is from Ethiopia and he would eat this daily. I would love to figure out how to make it more like what he ate. For now, this will work.
10 Minute Injera
1/2 c. whole wheat flour
1/3 c. all-purpose flour (I used all-purpose flour because I didn’t have whole wheat)
1 T. brown sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
~ sift all of this together in a glass bowl.
Directions for 10 Minute Injera
In a separate bowl, whisk 2 eggs and 2 c. buttermilk (I didn’t have buttermilk, so I used 3/4 c. milk and then I poured enough lemon juice in it to make a full cup).
Mix liquid with dry ingredients.
Get your griddle or skillet very hot with 1 T. oil.
Pour out 2 Tbsp onto your griddle and get super thin someone told me to pour the batter out with a ladle so you can swirl it around and it will get the “look” of traditional injera.
They look like latke’s but they taste like injera.
It was fantastic! While this quick version doesn’t have the same tang or spongy texture as traditional injera made from teff and fermented over days, it’s still a comforting substitute. It makes my boy light up, and that’s what matters most to me. I hope to keep learning and improving this recipe until I can get closer to what his birth mama would’ve made. For now, it’s a bridge between two worlds, bringing a piece of his culture to our table in a way that fits our busy life. It’s not perfect, but it’s made with so much love—and that’s always the best ingredient.
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