Quick Injera Pancakes

Ingredients:

• 1.5 cups of wheat flour
• 0.5 cup rye flour
• 2 tsp baking powder
• 0.5 tsp fine salt
• 2 and 3/4 cups sparkling water
• 3 tbsp. distilled vinegar 5%

Preparation:

1. Place all the flour, baking powder, and salt in a food processor and pulse. Pour the sparkling water into a measuring cup and add the vinegar. Without stopping the processor, pour in the liquid and knead until the dough is very smooth. Let it rest for 10 minutes.
2. Heat a 25cm nonstick skillet over medium heat. Spray the skillet lightly with cooking spray.
3. Fry the injera the same way you would fry pancakes. Remove the pan from the heat and lower the edge farthest from you. Pour 1/3 cup of batter into the pan slightly from the center, then quickly swirl the pan to coat the entire surface. Return the pan to the heat, cover with a lid, and cook until the edges begin to pull away from the pan and the top is shiny and slightly dry, 1 1/2 to 2 minutes. Remove the injera from the pan and transfer to a plate. Cool and serve.