Last night I was pondering in a culinary mode. What to cook? Something new would be nice, I thought. Prospecting in the kitchen cupboards I came across a sack of teff flour, something I’ve never tasted. I knew that teff originated in the highlands of Ethiopia, but there were no Ethiopians handy to answer that crucial question: what do you do with this obscure grain?
Whenever Ethiopians are thin on the ground I gravitate towards Google, that fount of information which increasingly is replacing my memory. There I found a recipe from the New York Times which looked interesting:
We had no blueberries, but I figured frozen cranberries would be a good substitute. Twenty minutes later I had two meals’ worth of nice-looking pancakes cooked up, and another twenty minutes saw half of them consumed. I’m not sure that I could detect whatever difference using teff flour might have made in the taste of the pancakes, but I do believe it’s generally worthwhile to vary ingredients. We might as well make good use of the global food distribution network before it crumbles and we are reduced to winnowing bluegrass seeds in the toxic breeze!
Here’s a shot of a plate of leftover pancakes. I thought that they were quite photogenic!