Kocho with a Twist: A Fusion of Ethiopian and Ceredigion Cuisine

Ingredients

In this adaptation, we substitute the enset leaves used in traditional Ethiopian Kocho with a combination of locally available ingredients from Ceredigion. This includes using a mixture of wheat flour and oat flour instead of enset, which gives the pancakes a lighter texture. We also incorporate Ceredigion's traditional herbs and spices to infuse the pancakes with a unique flavor profile that reflects the local cuisine. We alse have the original recipe for Kocho, so you can check it out.

• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/2 cup (60g) oat flour 1/2 cup (60g) oat flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 tablespoons melted butter 2 tablespoons melted butter
• 2 tablespoons honey 2 tablespoons honey
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 10g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, oat flour, baking powder, salt, cardamom, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5.
   Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the Kocho pancakes warm with your choice of toppings, such as honey, maple syrup, or fresh fruit.

Treat your ingredients with care...

• Wheat flour — Make sure to use all-purpose wheat flour for the best results in terms of texture and taste.
• Oat flour — You can easily make oat flour at home by grinding rolled oats in a blender or food processor until fine.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Ground cardamom — For the freshest flavor, grind whole cardamom pods using a mortar and pestle or a spice grinder.
• Honey — Opt for locally sourced honey to enhance the Ceredigion influence in the dish.

Tips & Tricks

• To add a touch of Ceredigion's coastal flavors, serve the Kocho pancakes with a dollop of locally made seaweed butter.
• For a savory twist, top the pancakes with smoked salmon and a sprinkle of dill.
• Experiment with different spices such as ginger or cloves to customize the flavor profile to your liking.
• If you prefer a thinner pancake, add a little more buttermilk to the batter.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kocho pancakes warm, either as a standalone breakfast or as a side dish alongside a hearty Ceredigion seafood stew or a traditional Welsh breakfast.

Presentation advice

Stack the Kocho pancakes on a plate, drizzle them with honey or maple syrup, and garnish with a sprinkle of ground cinnamon or a sprig of fresh mint for an inviting presentation.