Injera Bread - cooking recipe

Ingredients

1 cup buckwheat pancake mix
1 cup Bisquick baking mix
1 egg
1 tablespoon vegetable oil
1 1/2 - 2 cups water

Preparation

Mix all ingredients, starting with the lesser amount of water. Add water to achieve a consistency which is easy to pour.
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame.
Do not let the pan get too hot.
Spread 1/2 teaspoons oil over the pan with a brush.
Fill a pitcher with batter.
Pour the mixture on the griddle in a thin stream starting from the outside and going in circles to the center from left to right.
As soon as it bubbles uniformly all over remove from heat.
Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.
Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.