Milletpancakes Recipes
MILLET PANCAKES
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
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
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
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.
MILLET PANCAKES/WAFFLES
Make and share this Millet Pancakes/Waffles recipe from Food.com.
Provided by farmchick 2
Categories Breakfast
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the dry ingredients, mix in the wet ones until just mixed. Cook on a hot waffle iron, or frying pan until golden brown.
Nutrition Facts : Calories 181.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 46.9, Sodium 186.3, Carbohydrate 26.3, Fiber 3.9, Sugar 1, Protein 5.4
TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES
If you're trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes - 3 make a good breakfast - with nice texture.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 15m
Yield about 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar). In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
- Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 2 grams, TransFat 0 grams
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