Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : African Snacks
Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Millet flour -- buy a health
-food store
1 1/4 c -Lukewarm water
Margarine -- or oil
Sugar -- to taste
1 pn -Salt
"The batter for these pancakes needs to stand for
about 4 hours (! a.m.) before you start cooking. It
helps if you have a flat pancake griddle, but if you
do not then use a heavy frypan and a good "bendy"
utensil to turn and lift the funkaso. They are similar
to (although smaller than) the Ethiopian injera which
are made from a millet-relative called teff and they
can be served with Ethiopian dishes such as the wars."
1. Sift flour into a bowl and gradually pour in the
warm water, stirring and mixing well as you do so to
make a smooth, runny paste. Set aside for 4 hours.
2. After this, heat the margarine or oil in a shallow
pan or griddle plate. While it is warming. beat the
batter with a spoon. 3. When the margarine or oil is
hot, ladle or pour enough batter in the pan to make a
saucer-sized pancake and cook until crsip. You can
turn it once if you like but it is not essential.
Remove and keep warm.
4. Cook the others in the same way and serve to
accompany a main dish, or a snack with honey, or
chutney.
