Recipe for Ethiopian Lentil Pancakes

In a mixing bowl, pour in the buckwheat flour. Add the egg, baking powder, yeast, sugar, salt, and cider vinegar, and gradually pour in the milk while whisking everything together until you obtain a smooth, fluid batter.

Let it rest for 30 minutes.

Meanwhile, slice the onion, chop the garlic clove, and sauté them for 2 minutes in a pan with coconut oil. Add the grated or powdered ginger and continue cooking for 1 minute. Add the lentils and mix everything together. Pour in the broth and let it simmer for 30 minutes.

Pour a small ladle of batter into a lightly greased frying pan with coconut oil.

Cook the crepe for 2 minutes on each side and repeat until the batter is used up.

Prepare the filling: slice the small cucumber into rounds and cut the cherry tomatoes in half.

Remove the coriander leaves and finely chop the red onion.

To finish, take each buckwheat crepe and pour warm lentils on top, then add slices of cucumber, cherry tomatoes, and minced red onion. Enjoy immediately.