This quick breakfast cake is made by mixing teff flour, a staple Ethiopian grain, with milk and cooking it in a skillet without an oven. Finish it with a drizzle of honey.
Whisk the teff flour, milk, egg, sugar, baking powder, and salt in a bowl until smooth.
Heat a wide skillet over medium heat and grease it with a thin layer of butter.
Pour the batter into the skillet, reduce the heat, cover, and cook for 12 minutes, until the top puffs up and the bottom is golden.
Transfer the cooked cake to a plate, slice it, drizzle with honey, and serve warm.
Important: after pouring the batter into the pan, keep the heat low; otherwise, the outside may burn while the center stays raw. Contains milk and egg. Possible trace gluten in teff flour; check the product label for gluten cross-contact.
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