Here’s another, very key component for an Ethiopian feast – the sour injera pancake!
These pancakes are uniquely sour and bubbly, and go perfectly with lentil dishes, spiced vegetables, and ayib (lemony tofu ‘cheese’).
Usually made with Teff flour and fermented for several days, this recipe uses wheat sourdough starter instead. It is possible to make them with vinegar, soda water and baking powder, but I read that the baking powder reduces the sourness of the vinegar, so I have stuck with my sourdough starter because I find it so easy to use.
Makes 6-8 pancakes.