MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Teff Griddle Cakes
Categories: Bread, Ethiopian
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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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Teff Griddle Cakes
Categories: Bread, Ethiopian
Yield: 4 Servings

1/2 c Teff

Probably ought to note that teff flour is gluten-free.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten Free Flapjacks
Categories: Five, Grains, Breads
Yield: 9 servings

170 g Unsalted Butter
110 g Unrefined Demerara Sugar
55 g Golden Syrup
225 g Gluten Free Porridge Oats

Set oven @ 190oC/375oF/gas mark 5.

Lightly grease a shallow tin measuring approximately 30
cm x 18.5 cm or 13" x 7.5"

Melt the butter in a medium saucepan. Weigh out the
sugar, then weigh the syrup by spooning it on top of the
sugar. Add this to the melted butter and heat through to
slightly dissolve the sugar.

Remove the pan from the heat and add the oats. Spread
the mixture in the tin and pat down to make sure it is
even. Bake for 20- 30 minutes until just golden brown.

Be careful not to over bake it as it will make the
flapjacks too hard and crunchy. As soon as you take them
out of the oven cut them into bars and leave in the tin
to cool.

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

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Re: Spicy Teff Griddle Cakes
By: Dave Drum to Ben Collver on Sun Aug 24 2025 06:10:34

Title: Spicy Teff Griddle Cakes

Probably ought to note that teff flour is gluten-free.

Thanks for pointing that out! Yesterday i tried a corn meal waffle batter recipe substituting in buttermilk and adding bananas. It was a complete
failure. The corn flour makes the batter less cohesive. The bananas
carmelize and glue themselves to the waffle iron. This causes the waffle
to tear itself apart when i open the waffle iron. Or, if i let it cook
longer, it stays together but i get a burnt waffle. None of them came
out right. Half way through i gave up and switched to making pancakes
with the waffle batter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Teff Waffles
Categories: Gluten free, Waffles
Yield: 4 Servings

2 c Brown teff flour
1 ts Baking powder
3/4 ts Ground allspice or cinnamon
1/2 ts Kosher salt
3 tb Dark brown sugar
2 Eggs; beaten
1 1/2 c Milk
1/2 c Plain yogurt
1 Lemon; grated zest of
4 tb Butter; melted
Raspberries and maple syrup;
- for serving (optional)

Total time: 30 minutes

Interestingly, teff flour makes a sturdy, crisp gluten-free waffle
all on its own, without the use of multiple fours or gums. Ground
allspice lends a warm note to the flavor, but you could substitute
cinnamon as an excellent alternative. The recipe can be easily halved.

Heat a waffle iron. In a mixing bowl, combine the teff flour, baking
powder, salt, allspice, and brown sugar. Whisk to combine. Stir in the
beaten eggs, milk, yogurt, lemon zest, and melted butter to form a
batter. Mix well to incorporate any dry ingredients from the bottom
of the bowl.

Cook the waffles in a hot waffle iron according to manufacturer's
directions. The number of waffles will vary according to the size and
shape of your machine, but should make plenty for 4 servings. Serve
the waffles as they finish cooking, or keep them warm in a low oven
while you cook the remaining waffles. Serve warm with raspberries and
maple syrup.

Recipe by Laura B. Russell

Recipe FROM: <https://recipes.oregonlive.com/recipes/teff-waffles>

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Title: Spicy Teff Griddle Cakes

Probably ought to note that teff flour is gluten-free.

Thanks for pointing that out! Yesterday i tried a corn meal waffle
batter recipe substituting in buttermilk and adding bananas. It was a complete failure. The corn flour makes the batter less cohesive. The bananas carmelize and glue themselves to the waffle iron. This causes
the waffle to tear itself apart when i open the waffle iron. Or, if i
let it cook longer, it stays together but i get a burnt waffle. None
of them came out right. Half way through i gave up and switched to
making pancakes with the waffle batter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Teff Waffles
Categories: Gluten free, Waffles
Yield: 4 Servings

Some days you're the pigeon. Other days you're the statue.

I likes me waffles. Even though the batter is/can be the same as
panquake batter the texture is different. And the indents woek as a jam/jelly/syrup trap. Bv)=

This recipe works for n0n-Belgian waffles or pancakes. And it's super
easy. I'm in favour of easy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aunt Pajama's Pancake Mix
Categories: Five, Breads
Yield: 8 Pancakes

2 c Self-rising flour
2 c Bisquick
1/2 c Sugar
1/2 c Non-dairy creamer powder

MMMMM--------------------------PANCAKES-------------------------------
1 lg Egg
8 oz 7-Up (or club soda - UDD)
1 3/4 c Prepared pancake mix

In an 8 cup container, stir together flour, Bisquick,
sugar and creamer. Cover tightly. Refrigerate mix to
use within 3 months.

Makes 7 cups of mix.

TO USE: Into blender, put egg, 7-up and prepared pancake
mix. Blend at high speed until smooth, 1 minute. Allow
1/3 cup batter for each 6" pancakes.

Makes 8 pancakes.

Recipe By: Gloria Pitzer's Secret Recipe Newsletter

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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