Funkaso: millet pancakes

2 c  Millet flour;buy a health
           -food store
  1 1/4 c  -Lukewarm water
           margarine; or oil
           Sugar; to taste
      1 pn -Salt
 
  "The batter for these pancakes needs to stand for about 4 hours (!
  a.m.) before you start cooking. It helps if  you have a flat pancake
  griddle, but if you do not then use a heavy frypan and a good "bendy"
  utensil to turn and lift the funkaso. They are similar to (although
  smaller than) the Ethiopian injera which are made from a
  millet-relative called teff and they can be served with Ethiopian
  dishes such as the wars."
  1. Sift flour into a bowl and gradually pour in the warm water,
  stirring and mixing well as you do so to make a smooth, runny paste.
  Set aside for 4 hours.
  2. After this, heat the margarine or oil in a shallow pan or griddle
  plate. While it is warming. beat the batter with a spoon.
  3. When the margarine or oil is hot, ladle or pour enough batter in
  the pan to make a saucer-sized pancake and cook until crsip. You can
  turn it once if you like but it is not essential. Remove and keep
  warm.
  4. Cook the others in the same way and serve to accompany a main
  dish, or a snack with honey, or chutney.