“Ethiopian Brunch Delight: Gluten-Free Injera Pancakes with Spiced Labne & Berry Compote”

Allergens

Dairy (Labne)

Ingredients

• 1 cup gluten
• free injera flour blend (teff flour & sorghum flour) 2 cups water 1/4 tsp salt 1/2 tsp baking soda 8 oz labne (strained Greek yogurt) 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 2 cups mixed berries (fresh or frozen) 1/4 cup sugar (adjust to taste) 1 tbsp cornstarch 1/4 cup water (for thinning the compote)

Instructions

1. Prepare the gluten free injera pancake batter by whisking together injera flour, water, salt, and baking soda in a large bowl until smooth. Let it sit for 30 minutes to allow the batter to rest.
2. In a separate bowl, combine labne with cinnamon and cardamom to create the spiced labne. Set aside.
3. For the berry compote, mix berries, sugar, cornstarch, and water in a saucepan over medium heat. Cook until the mixture thickens and starts to bubble, stirring frequently. Remove from heat and let it cool slightly.
4. Preheat a non stick pan or griddle over medium heat. Pour 1/3 cup of injera batter onto the pan, swirl to create a thin, round pancake, and cook for about 2 minutes per side until it's cooked through and has brown spots on both sides. Repeat with the remaining batter, keeping the cooked injera pancakes warm in a low temperature oven.
5. To serve, place two injera pancakes on each plate, then top them with a generous dollop of spiced labne. Finish with a scoop of berry compote on the side.

Chef’s Insight

This recipe is perfect for those looking to explore Ethiopian flavors while following a gluten-free diet. The combination of soft injera pancakes, creamy spiced labne, and tangy berry compote creates a delightful brunch experience.

Notes

Adjust the sugar content in the berry compote according to personal taste preference. Feel free to substitute mixed berries with a single type of berry or seasonal fruit.