International Pancakes

Injera is a traditional Ethiopian and Eritrean pancake made from teff flour, a tiny, gluten-free grain indigenous to the region. It is a staple food in Ethiopian and Eritrean cuisine, often serving as both a plate and a utensil. The batter is fermented for a few days, giving injera its distinctive tangy flavor and spongy texture. When cooked on a large griddle or clay plate called a mitad, injera develops a soft, porous surface perfect for soaking up stews and sauces.

Typically, injera is served alongside a variety of dishes, such as lentil stews (misir wot), spiced vegetables, and meat stews (doro wot or key wot). Diners break off pieces of injera to scoop up the food, making each bite a flavorful combination of textures and tastes. This communal eating style is a key aspect of the dining experience, reflecting the importance of sharing meals in Ethiopian and Eritrean culture.

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