(found my camera cord! yayy!)
For the past year or so, my breakfasts have been awfully tedious: frozen fruit and either cereal or oatmeal, loaded with cinnamon and flax seeds. Every single day! Lately, since the summer break is coming to a close, I decided that now is the time to be a bit more imaginative. Some variation in my diet can't hurt, either!
The first 'new breakfast' I tried was Ethiopian injera bread, which I made using the recipe from here but quartered. I absolutely LOVE injera bread and I definitely wanted to try it again after mediocre results last summer.
Even though injera is usually served as an accompaniment to savory dishes, I like my breakfasts to be on the sweet side, so I topped mine pancake-style with applesauce, berries, cinnamon, and flaxseed. Delicious! I ended up having quite the break-FEAST, and it was soooo good.
I've actually had it for breakfast 3 times already, and the injera just keeps getting better and better. One of my very favorite toppings so far is simply a sprinkle of stevia and cinnamon. Mmm!
I'm doing a lot of experimentation, too. I'm made the not-so-brilliant observation that a thicker batter = pancake that isn't so flexible, while a thinner batter = more authentic injera.
I love, love LOVE injera. It tastes DANG GOOD. Plus, it's awesome how I can start fermenting some batter one morning, then cook it up for breakfast the next day. :)