Teff Blini
- Servings: 8 as an appetizer
Like a cross between pancakes and English muffins, these are crispy at the edges and spongy and chewy in the middle.
Ingredients
- 3 tablespoons warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1 cup plus 1 tablespoon (160 grams) white rice flour or 1 1/2 cups (160 grams) Thai white rice flour
- 1/2 cup plus 2 tablespoons (80 grams) teff flour
- 1/2 cup (80 grams) glutinous rice flour or 2/3 cup (80 grams) Thai glutinous rice flour
- 2 tablespoons plain yogurt (any percent fat) or slightly watered down Greek yogurt
- 1 teaspoon salt
- 1 1/2 cups water
- Soybean or corn oil, for frying
- 1/2 cup (170 grams) honey
- 4 tablespoons (1/2 stick/55 grams) unsalted butter, melted
Equipment
- 12-inch frying pan
Directions
- Combine the warm water, yeast, and sugar in a large bowl and let rest for 5 minutes. Add the flours, yogurt, salt, and 3 cups water and whisk until smooth. Cover the bowl with plastic wrap and set over a slightly smaller bowl filled with warm water–the water can touch or not. Let rest for about half an hour. The batter should be fairly thick; if it is not, whisk in a little extra rice flour.
- Heat a large frying pan over medium heat, pour in 1 tablespoon of the oil, and lift and tilt the pan to spread the oil. Whisk or stir the batter to mix thoroughly, and spoon tablespoonfuls of batter onto the pan, leaving about an inch between pancakes.
- Cook until lightly browned on the first side and bubbles break on the top surface. Use a spatula to turn the pancakes and cook the second side until lightly browned. Repeat with the remaining batter, adding oil to the pan before each batch. Serve immediately or keep warm in a covered dish. To serve, drizzle with honey and butter. Leftovers may be refrigerated for up to 2 days and reheated for 5 minutes in a 400°F oven.
Source: Flavor Flours, 2014, p. 258