You’ll need a good nonstick pan with a lid, and a blender to make the pancakes. The cooked pancakes will stick to each other when layered and hot (this is normal), but you’ll be able to peel them away gently one by one once they’ve cooled slightly.
hen my friend Meron introduced me to this Ethiopian dish of cabbage, potatoes and carrots, I fell head over heels. I begged her to show me how to make it, and then cooked it for weeks afterwards. Even now, I cannot think about it without feeling excited, which is an unexpected way to feel about cabbage, carrots and potatoes. I enjoy cooking it, too, not least because it involves the slow stirring of a pot bursting with vegetables until they become reduced, rich and elemental.
Add the potato chips, garlic, turmeric and salt, mix well, then clap on the lid and leave to cook for another 20 minutes, until the potatoes are cooked through and the oil separates and is released back into the pan . To cook the pancakes, heat a good nonstick pan for which you have a lid, and have a plate ready to one side of the stove. When the pan is good and hot, pour a cupful of the batter into the centre of the pan , and immediately swirl the pan around so the batter covers the entire base. Cook for 15 seconds, or until the first 4cm around the edges of the pancake looks cooked, then pop on the lid and leave to cook for a further 30-45 seconds.
Lift out on to the plate and repeat with the remaining batter, layering the pancakes on top of each other as they are done. Fear not if it looks as if they’re sticking – once they’ve cooled down, you’ll easily be able to peel them away from each other. Serve the pancakes alongside the hot cabbage, encouraging everyone to rip off a bit of pancake and use it to scoop up some of the stew.
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