A Summer of Pancakes: Savory Indian Dosas and Sourdough Ethiopian Injera

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Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.

See more @dangerscarf

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This class is part of our A Summer of Pancakes series

Instead of a sweet treat on a breakfast plate, sometimes pancakes are your food delivery vehicle! In this course we'll make two fermented pancakes that can serve as both plate and utensil.

Indian dosas are large, thin crêpes made from ground rice and black lentils. We'll cover their ins and outs and finish by topping our creations with spiced potatoes. 

Ethiopian injera is a dark-colored sourdough made from teff, a tiny high-protein grain. Cooked on one side, it yields a spongy, tangy base to Ethiopian cuisine. We'll wrap our homemade injera around a veggie dish and drift away to a culinary dreamland.

Note: This will be a hands-on cooking class, and is vegetarian friendly

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