Yield: 6 Servings
|½ cup||Uncooked millet|
|1 cup||Unbleached flour; all-purpose|
|½ cup||Corn flour; or stone ground cornmeal|
|½ teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Vegetable oil; or melted butter|
|Butter; for the pan OR spray|
MAKES 12 3-inch pancakes or 6 waffles.
Cover the millet the millet with hot water and set it aside while you assemble the rest of the ingredients.
Put the dry ingredients in a bowl and mix them together. Beat the egg in another bowl and stir in the buttermilk, vanilla, and oil. Pour the liquids into the dry ingredients and gently whisk them together until well combined.
Strain the millet and put it in a wide skillet over medium heat. The water will steam, softening the grains: then the millet will dry and begin to toast. Gently shake the pan back and forth, as if you're making popcorn.
When it begins to pop and smell toasty, stir it into the batter.
Melt a small piece of butter in a nonstick skillet. When the pan is hot, add about ¼ cup of batter, cook over medium heat until holes begin to appear on the surface, then gently turn the pancake over and cook on the other side. For lighter cakes, resist any temptation to pat them down with a spatula or turn them more than once.
To make waffles, separate the eggs and beat the whites until they form soft but firm peaks. Stir a third of them into the batter to lighten it, then fold in the rest.
Recipe by: SAVORY WAY by Deborah Madison Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998