Made by mixing Ethiopia's everyday grain, teff flour, with milk and cooking it in a pan as small cake slices, this recipe comes together for the breakfast table quickly without an oven. It is finished with a drizzle of honey.
Whisk the teff flour, milk, egg, sugar, baking powder and salt together in a bowl until smooth.
Heat a wide pan over medium heat and grease it thinly with the butter.
Pour the batter into the pan, lower the heat, cover, and cook for 12 minutes until the top puffs up and the bottom turns golden.
Transfer the cooked cake to a plate, slice it, and serve warm with a drizzle of honey.
Important: keep the heat low once the batter is in the pan, or the outside burns while the centre stays raw. Allergens: contains gluten (trace in teff flour) and dairy (milk).
If you can't find teff flour, buckwheat flour gives a similar result; the flavour comes out more neutral, but the texture and cooking time stay almost the same.
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