Tag: Ethiopian
Spinach Ricotta Teff Pancakes
Spinach Ricotta Teff Pancakes
I kid you not, this might be the best thing I’ve eaten so far in the month of May 2020. Teff is an ancient grain used for centuries in East Africa as the main ingredient in injera. The base of this pancake batter is similar, with th addition of ricotta and spinach. The batter also doesn’t need to ferment like injera. It really only takes 5 minutes to put together.Ladle 1/3-1/2 cup of batter per pancake on a hot oiled griddle. Once the bottom sets, give them a flip. They only take a couple minutes a side. These are ready to go as is, eaten as a side or a main course. These are typically served with a chili sauce or chili jam. I happen to be lucky enough to have some of my good friend and Stoned Soup contributor, Krishna Wilson’s homemade Carolina Reaper pepper jelly. All of his peppers are locally grown in his yard, just a couple of miles from me. I scooped a small dollop of the ricotta on each pancake with a tsp of his reaper jelly.This recipe yields 4 medium sized pancakes. Quite honestly, there’s no reason to eat anything else with these. They are that good. 1 batch per person per serving is what I say.
Ingredients
- 1/2 cup milk
- 1 large egg beaten
- 1 tbsp butter melted
- 1/4 cup whole milk ricotta
- 1/2 cup teff flour
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup baby spinach leaves
- 2 tbsp vegetable oil for frying
Toppings
- whole milk ricotta
- pepper jelly
Instructions
- Mix together the milk, egg, butter, and ricotta.
- Mix in the teff, nutmeg, and salt. Then mix in the spinach.
- Heat up cooking oil in a griddle over medium high heat. Ladle a 1/3 to a 1/2 cup of the batter for each pancake.
- Cook for 2 1/2 minutes a side.
