📝 About This Recipe
Discover the ancient wonders of Ethiopia with these nutty, nutrient-dense pancakes crafted from ivory or brown teff flour. These pancakes offer a unique, slightly cocoa-like earthiness and a delicate crumb that is naturally gluten-free and incredibly satisfying. Topped with a warm cinnamon-infused maple syrup, they represent a modern, soulful twist on one of the world's oldest cultivated grains.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Teff flour (Ivory teff for a milder flavor or brown for a robust taste)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt (Fine grain)
- 1 teaspoon Ground cinnamon
Wet Ingredients
- 1 1/4 cups Buttermilk (At room temperature; can substitute with kefir)
- 2 large Eggs (At room temperature)
- 3 tablespoons Unsalted butter (Melted and slightly cooled)
- 2 tablespoons Honey or Maple syrup
- 1 teaspoon Vanilla extract (Pure extract)
For Serving
- 1 cup Fresh blueberries
- 1/2 cup Pure maple syrup (Warmed)
- 1/4 cup Toasted walnuts (Roughly chopped)
- 1/2 cup Greek yogurt (For dolloping)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the teff flour, baking powder, baking soda, sea salt, and ground cinnamon until well combined and aerated.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the buttermilk, melted butter, honey, and vanilla extract until the mixture is smooth.
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3
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; do not overmix, as a few small lumps are perfectly fine.
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4
Allow the batter to rest for 10 minutes. This is crucial for teff flour, as it allows the grain to hydrate, resulting in a fluffier pancake.
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5
Preheat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or neutral oil.
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6
Test the heat by dropping a tiny bit of batter onto the pan; if it sizzles gently, you are ready to cook.
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7
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them to allow for easy flipping.
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8
Cook for 2-3 minutes. Look for small bubbles forming on the surface and edges that appear set and matte.
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9
Carefully flip the pancakes using a thin spatula. Cook the second side for another 1-2 minutes until golden brown and cooked through.
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10
Transfer the finished pancakes to a wire rack set over a baking sheet in a warm oven (200°F) to keep them crisp while you finish the remaining batter.
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11
While the last batch cooks, warm your maple syrup in a small saucepan over low heat.
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12
Stack the warm pancakes high on plates, layering with fresh blueberries and a dollop of Greek yogurt.
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13
Drizzle generously with the warm maple syrup and sprinkle with toasted walnuts for a satisfying crunch.
💡 Chef's Tips
Teff is a tiny grain, so the flour can be quite dense; always weigh your flour if possible for the most accurate results. If the batter becomes too thick while resting, stir in an extra tablespoon of buttermilk to loosen it up. Avoid high heat; teff contains natural sugars that can burn quickly, so medium-low is your sweet spot. For a vegan version, use a flax egg and almond milk mixed with a teaspoon of apple cider vinegar. Store leftovers in the freezer with parchment paper between slices; they toast up beautifully from frozen.
🍽️ Serving Suggestions
Pair with a hot cup of Ethiopian coffee or a spicy Chai latte to complement the earthy notes. Serve alongside thick-cut crispy bacon or breakfast sausage for a salty-sweet contrast. A side of sliced mango or papaya adds a bright, tropical acidity that cuts through the richness of the grain. For a decadent brunch, top with a smear of almond butter and sliced bananas. Try a savory twist by omitting the sugar/honey and serving with a fried egg and avocado.