2 c Millet flour;buy a health
-food store 1 1/4 c -Lukewarm water
Margarine; or oil Sugar; to taste 1 pn -Salt
“The batter for these pancakes needs to stand for about 4 hours (! a.m.) before you start cooking. It helps if you have a flat pancake griddle, but if you do not then use a heavy frypan and a good “bendy” utensil to turn and lift the funkaso. They are similar to (although smaller than) the Ethiopian injera which are made from a millet-relative called teff and they can be served with Ethiopian dishes such as the wars.” 1. Sift flour into a bowl and gradually pour in the warm water,
stirring and mixing well as you do so to make a smooth, runny paste. Set aside for 4 hours. 2. After this, heat the margarine or oil in a shallow pan or griddle
plate. While it is warming. beat the batter with a spoon. 3. When the margarine or oil is hot, ladle or pour enough batter in
the pan to make a saucer-sized pancake and cook until crsip. You can turn it once if you like but it is not essential. Remove and keep warm. 4. Cook the others in the same way and serve to accompany a main
dish, or a snack with honey, or chutney.