Millet Pancakes Recipes

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MILLET PANCAKES



Millet Pancakes image

This is a good recipe for people with multiple allergies. Thanks to Inge 1 for recipe #140763 which provided the inspiration.

Provided by Kana6615

Categories     Breakfast

Time 20m

Yield 12 pancakes, 2 serving(s)

Number Of Ingredients 4

1 cup millet flour
1/4 teaspoon baking soda
1 cup pineapple juice, use a carbonated drink like Fizzy Lizzy
3 teaspoons safflower oil

Steps:

  • Combine flour and baking soda.
  • Add Fizzy Lizzy and oil and stir.
  • Heat cast iron skillet and brush with oil.
  • Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly.
  • They will be slightly crumbly, but are yummy with jam.

Nutrition Facts : Calories 329.3, Fat 8, SaturatedFat 0.6, Sodium 162.8, Carbohydrate 59.6, Fiber 7.6, Sugar 12.7, Protein 8.7

MILLET-SCALLION PANCAKES



Millet-Scallion Pancakes image

Provided by Dawn Perry

Categories     Egg     Appetizer     Side     Fry     Kid-Friendly     Pan-Fry     Buttermilk     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 13

3/4 cup millet
1 1/2 teaspoon kosher salt, plus more
1/3 cup reduced-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 teaspoons sugar
2 teaspoons toasted sesame seeds
1 teaspoon Sriracha
8 scallions, thinly sliced, divided, plus more for serving
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 tablespoons vegetable oil

Steps:

  • Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
  • Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
  • Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
  • Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
  • Sprinkle pancakes with more scallions and serve with reserved sauce.
  • DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.

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