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Title: Spicy Teff Griddle Cakes
Categories: Bread, Ethiopian
Yield: 4 Servings

1/2 c Teff
3 c Water; or as needed
1 c Unbleached all-purpose flour
1/2 c Scallions; minced
1 ts Baking powder
1/2 ts Cayenne; or to taste
Salt

If you'd like to try these cakes for breakfast, omit the scallions and
cayenne and top with pure maple syrup. Look for teff in natural foods
stores.

In a medium-sized saucepan over medium heat, combine the teff and
1-1/2 cups water. Cover and bring to a boil. Reduce the heat to low
and simmer, stirring occasionally, until all of the water is
absorbed, about 15 minutes.

Transfer the teff to a large bowl and add the flour, scallions, baking
powder, cayenne, and salt to taste. Stir in as much of the remaining
1-1/2 cups water as needed to make a batter and mix until smooth.

Preheat the oven to 200?F. Lightly oil a griddle or large skillet and
place over medium-high heat. For each cake, ladle about 1/4 cup
batter onto the hot griddle and cook until it is browned on both
sides, 3 to 4 minutes per side. Repeat until all of the batter is
used, re-oiling the griddle as needed and keeping the cooked cakes
warm in the oven.

Recipe by Vegan Planet by Robin Robertson

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