Injera

1 1/2 C all-purpose flour
1 1/2 C buckwheat flour
2 1/2 tsp baking powder
1 1/2 tsp salt
2 eggs, beaten
3+ C club soda

Whisk together flours, baking powder and salt. Add eggs and club soda and whisk until smooth. It should resemble pancake batter in consistency; if needed, add more club soda.

Spray a nonstick fry pan lightly and set over medium heat. When hot, pour 1/3 C batter into pan, tilting to spread batter. Cook until flatbread is bubbly and dry on top, 2-3 minutes. (NOTE: Traditionally, the injera is only cooked on one side. I like it briefly flipped and browned, but do what you want.)

Keep warm in a 200° oven until ready to serve.