Amanda Laird: Ingera pancakes

Ingera pancakes. Photo / Babiche Martens

Makes 8-10

½ cup plain flour
½ cup rice flour
½ cup fine cornmeal
4 cups water
2 tsp salt
oil

1 Mix the flours together in a large bowl. Whisk in water and let stand, covered with a tea towel until bubbles appear, meaning the mixture is fermenting. This can take up to three days. Stir in salt then pour the mixture into a jug.

2 Lightly oil a pan then pour in enough batter to lightly cover the bottom of the pan. Cook until tiny holes appear and the edges lift easily from the pan. Do not let brown.

3 The pan can be covered with a lid to speed up cooking time. Remove the ingera and cool on clean tea towels. Repeat, stacking pancakes as you go.