Teff, teff, the wonderful grain...
I tried making teff pancakes this morning and after one and a half failed cakes, I got it right. So, for anyone interested, here's the way I did it: (I'll describe the results afterward as well).
1.) Boil 1/2 cup whole teff in 2 cups water, with just a pinch of salt, for twenty minutes. The result will be a thick porridge, similar to cream of wheat. *I stirred it with the lid off while it was boiling, for the first twelve minutes. After that, I put the lid on and let it finish cooking covered, mainly because the stuff was starting to splatter.
2.) Pour the cooked teff into a mixing bowl and add half a cup of oat flour and a quarter of a cup of almond milk. Stir and mix well. *obviously, any milk will do. I avoid cow dairy and almond happened to be the milk I had available. More liquid will make the pancakes runnier, and less will make them drier and denser. You can also probably experiment with the oat flour quantity.
3.) Stir in two eggs and mix well. *This was the main source of correcting the failed attempts earlier in my trials. One egg is not enough, unless perhaps you add more flour, but to me this defeats the whole teff part.
4.) Spoon the batter onto a medium-hot oiled griddle or stove top and cook just like you would other pancakes: when the top is bubbly and the edges are browning and stiff, flip the pancake and cook on the other side.
These pancakes turned out a little spongy, which for anyone who has ever eaten injera (Ethiopian flatbread), should be an imaginable texture. I liked them a lot, but they are different from ihop pancakes or other similar "normal-old-American-pancakes". Teff has a bit of a nutty taste which goes great with the maple syrup I used to top it off.
Well, I've got a lot planned for today, and here it is almost half over, so until next time, happy teffing!
1.) Boil 1/2 cup whole teff in 2 cups water, with just a pinch of salt, for twenty minutes. The result will be a thick porridge, similar to cream of wheat. *I stirred it with the lid off while it was boiling, for the first twelve minutes. After that, I put the lid on and let it finish cooking covered, mainly because the stuff was starting to splatter.
2.) Pour the cooked teff into a mixing bowl and add half a cup of oat flour and a quarter of a cup of almond milk. Stir and mix well. *obviously, any milk will do. I avoid cow dairy and almond happened to be the milk I had available. More liquid will make the pancakes runnier, and less will make them drier and denser. You can also probably experiment with the oat flour quantity.
3.) Stir in two eggs and mix well. *This was the main source of correcting the failed attempts earlier in my trials. One egg is not enough, unless perhaps you add more flour, but to me this defeats the whole teff part.
4.) Spoon the batter onto a medium-hot oiled griddle or stove top and cook just like you would other pancakes: when the top is bubbly and the edges are browning and stiff, flip the pancake and cook on the other side.
These pancakes turned out a little spongy, which for anyone who has ever eaten injera (Ethiopian flatbread), should be an imaginable texture. I liked them a lot, but they are different from ihop pancakes or other similar "normal-old-American-pancakes". Teff has a bit of a nutty taste which goes great with the maple syrup I used to top it off.
Well, I've got a lot planned for today, and here it is almost half over, so until next time, happy teffing!