Injera, the traditional bread of Ethiopia, is a sourdough pancake made with tef. You can get approximately the same thing using wheat flour and baking soda and/or club soda. Here are three versions both eggless and with eggs.

Title: Injera
Categories: Breads, African
Yield: 4 servings

1/2 cup Flour; whole wheat
1/3 cup Flour; white
1 Tbsp Sugar, brown
1/2 tsp Salt
1/2 tsp Baking powder
2 Egg; beaten
2 cup Buttermilk
1 Tbsp Oil

Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth.

Pour 2 tablespoons of batter into a hot, lightly greased 6″ skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).