Homemade Crispy Millet Pancake Recipe
This Millet Pancake Recipe is easy and gluten-free. And it makes such tasty, crunchy pancakes.
When I posted about How to Cook Millet last week, I had a few questions from readers. Mostly, you guys wanted to know what to *do* with millet once you’d cooked it.
Millet is really versatile and so over the next couple of weeks I’ll be bringing you some different recipes that use it.
And today, I bring you the best.
The thing about millet is that it’s a tad dry even when cooked. That might sound like a bad thing. And it could be. Except if you have a plan involving bit of heat and a bit of oil. Then that dryness is magic.
You see, when panfried, millet gets crunchy.
Which is why, when Stonyfield asked me to come up with a yogurt pancake recipe for Pancake Month (February!), I instantly thought of millet and the super-crisp little appetizer pancakes that I could make out of it.
The batter for these homemade savory pancakes is made of cooked millet mixed with eggs, Greek yogurt, cornstarch and green onion. It’s therefore a nice and tasty gluten-free pancake batter.
A nice and tasty gluten-free pancake batter that really sizzles when it hits the pan.
I know you’re going to love my crispy homemade millet pancake recipe!
Oh wait, I almost forgot, if you’re looking to try millet, click here to enter to win a big box full of new grains to try (including millet!) from Bob’s Red Mill.
- ¾ cup uncooked millet
- 2 eggs
- ⅔ cup Stonyfield Greek yogurt, divided
- 3 Tbsp. cornstarch
- ½ cup chopped green onion
- 6 tsp. vegetable oil
- 4 oz. smoked salmon
- 2 Tbsp. chopped dill
- In a medium saucepan combine the millet with 3 cups water and ½ teaspoon salt. Bring it to a boil. Reduce heat to medium and let it bubble until tender, 15-20 minutes. Drain well. Return millet to the saucepan and spread it out in there.
- In a medium bowl beat the eggs lightly. Add ⅓ cup of the Greek yogurt, the cornstarch and ½ teaspoon of salt. Stir. Add the millet and the green onions and stir until well combined.
- Preheat oven to 250F.
- Heat 2 teaspoons of the oil over medium heat in a large nonstick or well-seasoned cast iron skillet. Add 4 big spoonfuls to the pan, spaced out with room to smoosh them down. Smoosh them until they’re pretty flat and about 3 inches round. Cook until bottoms are well browned, 2-3 minutes, adjusting temperature if they’re cooking too quickly or not quickly enough. Flip and cook until small brown spots appear on the underside, about 1 minute more. Transfer pancakes to a pan and put in the oven to stay warm (or see note* below for Make-Ahead instructions). Add 2 teaspoons more oil to the pan and cook another batch of 4 pancakes. Then 2 teaspoons more oil and another batch of pancakes.
- Remove pancakes from oven. Arrange 3 pancakes on a plate. Top with 1 ounce of smoked salmon, a heaping tablespoon of Greek yogurt and one quarter of the dill. Repeat with remaining pancakes.