Soft Spongy Sorghum Pancakes or Injera
Injera is a soft spongy pancake made of teff flour. This creation is my attempt at making Injera with the sorghum flour on hand. It is pretty good; these soft spongy sorghum pancakes are great with any kind of stew. Another winner with my instant pot ferment function. I make them to complement this misir wat. They are also very good just for breakfast, with some butter and or jam. I have since made these with the more classic teff flour and it rocks that way too!
My Injera Story
Light, soft, and soothing. Perfect for the mood of our times. At least, my current mood anyway. And, yes they are a perfect compliment to the misir wat that I made last weekend. We have one Ethiopian restaurant at least that I know of near us. They are more fusion these days. Their classic dishes are good. However, they have adapted their menu plenty to keep up with the Jones so to speak. We love going into NYC for Ethiopian food. I also realize that is not going to be happening anytime soon.
Global Adventures still going strong.
I am however grateful, that this staying at home is giving me the opportunity to try out some favorite cuisines at home. Also, grateful that our dinner rotation is not really suffering. In fact, it is actually blossoming with a vengeance. Yes, as may be expected I am instant potting a lot. I just invented that word. See, since I am at home a lot more, I can actually take breaks to start and stop things. I still cannot really supervise the cooking hence instant pot is still going strong.
The Flour Used and Variations
Now, I first tried this recipe with sorghum instead of teff here because the texture is somewhat similar. I do not have teff on hand. I do have sorghum flour. Known as jowar in Hindi, this ancient grain is no stranger to a well-stocked Indian pantry. Thankfully, this recipe adapts just as beautifully to teff flour, so its all good.
Yeast Versus Sourdough Fermenting
What I can say is that this recipe is close to the original spongy and sour injera. I have tried this with both yeast and sourdough. I think the yeast version is quicker and gets this closer to what I have in mind. The fermentation can naturally be done any way you want, the coordinated warmth of the instant pot offers consistent results. Other fermented gluten free crepes on this site include the Appam.
And, if you are looking for some Sunday inspiration with pantry staples. This whole grain meal is right there for you. Other whole (granular sorghum) recipes include this Indian Sorghum pudding.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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An easy glutenfree spongy crepe. This injera is made with sorghum flour, and is the perfect accompaniment for your ethipian meal.
Ingredients
- 1 and 1/2 cups sorghum flour
- 1/2 cup rice flour
- 1 teaspoon sugar
- 1 and 1/2 teaspoons salt
- 1 and 1/2 teaspoons rapid rise yeast
- 1 and 1/2 cups of warm water
- 2 tablespoons lemon juice (optional, but gives it a nice tang)
Instructions
- In a mixing bowl or the insert of the instant pot, mix together the sorgum flour, rice flour, sugar, salt, and rapid rise yeast. Add the warm water and mix well.
- Place in the instant pot and set on yogurt mode for 1 and 1/2 hours. If possible give the mixture a stir in between.
- If you do not have or do not want to use an instant pot, stir the mixture, cover and set aside in a warm place (about 65 degrees) for 3 hours.
- The mixture should be frothy and bubbly when ready. Stir in the lemon juice if using.
- Heat a cast iron or other heavy skillet. Grease lightly. Turn the heat on low. Pour a ladleful of the batter. Cover and cook for 3 minutes, remove the cover, your mixture should set and the pancake/crepe should come of easily from the pan. If it does not give it a little more time. Turn and cook on the other side for about 20 to 30 seconds. Set aside.
- Continue this way until all the batter is used up. Enjoy with your favorite stew or serve warm with jam or any other topping.
Sorghum Flour Substitute (for GF Baking) - Feminine Adventures
[…] baked goods such as pancakes, bread, muffins, waffles, and pastries. It is also a key ingredient in injera, a traditional Ethiopian flatbread, and […]