Quick Injera

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1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1/2 t salt
2 1/2 C club soda
1 - lemon, juice of

Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder, and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.

Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.

Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time. After the batter is used up, brush each injera with the lemon juice to simulate fermented injera. Serve immediately or hold covered in a warm oven.

VARIATION: Can substitute buckwheat flour for wheat flours.

from: some website
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