MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Teff Griddle Cakes
 Categories: Bread, Ethiopian, Gluten Free
      Yield: 4 Servings
 
    1/2 c  Teff
      3 c  Water; or as needed
      1 c  Unbleached all-purpose flour
    1/2 c  Scallions; minced
      1 ts Baking powder
    1/2 ts Cayenne; or to taste
           Salt
 
  If you'd like to try these cakes for breakfast, omit the scallions and
  cayenne and top with pure maple syrup. Look for teff in natural foods
  stores.
  
  In a medium-sized saucepan over medium heat, combine the teff and
  1-1/2 cups water. Cover and bring to a boil. Reduce the heat to low
  and simmer, stirring occasionally, until all of the water is
  absorbed, about 15 minutes.
  
  Transfer the teff to a large bowl and add the flour, scallions, baking
  powder, cayenne, and salt to taste. Stir in as much of the remaining
  1-1/2 cups water as needed to make a batter and mix until smooth.
  
  Preheat the oven to 200°F. Lightly oil a griddle or large skillet and
  place over medium-high heat. For each cake, ladle about 1/4 cup
  batter onto the hot griddle and cook until it is browned on both
  sides, 3 to 4 minutes per side. Repeat until all of the batter is
  used, re-oiling the griddle as needed and keeping the cooked cakes
  warm in the oven.
  
  Recipe by Vegan Planet by Robin Robertson
 
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