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Pin RecipeDescription
This Millet Pancake Recipe is easy and gluten-free and it makes such tasty, crunchy pancakes. It is perfect as a base for smoked salmon or caviar because the millet gets very crispy when panfried.
Ingredients
- 3/4 cup uncooked millet
- salt
- 2 eggs
- 2/3 cup Stonyfield Greek yogurt, divided
- 3 Tbsp. cornstarch
- 1/2 cup chopped green onion
- 6 tsp. vegetable oil
- 4 oz. smoked salmon
- 2 Tbsp. chopped dill
Instructions
- In a medium saucepan combine the millet with 3 cups water and 1/2 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 1/3 cup of the Greek yogurt, the cornstarch and 1/2 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 the 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.
Notes
- These pancakes can be made ahead. They won’t be quite as crisp but they’re still delicious. Here’s how to do it: Once you have removed the pancakes from the skillet, transfer them to a plate to cool. Once all pancakes are cooked and then cooled, cover with plastic wrap and refrigerate for up to 5 hours. When ready to serve, arrange them in a single layer on a pan. Heat at 400F until heated through, 6-8 minutes
I have become completely addicted to millet lately. Using it for salads, porridge etc. Really enjoyed this recipe and will certainly be making it again. I will try the suggestion of your other reviewer to use flax eggs (I eat enough eggs as it is :-> ) Fabulous recipe!
That’s great, Afra! Glad you’re enjoying.
We did tried out your recipe by replacing egss with 1 tbl spoon of roasted / ground chia seeds and
roasted / ground flax-seeds
without using eggs….it has come out beautifully crispy, less lingering egg-smell.
we have seen that you have been proponet of using eggs
in everything to makemisxture gelled ( as a binder ) to back/fry/roast them crispy but you do not need to… you also have suggested to use corn meal / corn floor etc ( difficult to find prganic and or unable to pay prices for organic ). To be creative, you need to be poor, having less resources ( tools, material, equipment etc ). you shall think of your audience at the lowest level with less resources and or no resources and even some of them could be vegetarian and or vegan….
I do love your simplicity and clear procedure of means and method…but you shall always think of the lowest level audience…thank for your time and effort…
Rohit Desai ( Canada )
I found this recipe thanks to Pinterest and it may be my favorite recipe ever! I loved the combination of flavors and finding another use for millet!
Melissa, I’m so so happy you liked it! Aren’t they just so crispy and amazing?
Can I do them with sugar instead of salt and omit the onions so I can have sweet pancakes ?
Patricia, I haven’t tested them that way so I’m not absolutely sure. They would be crispy pancakes (like latkes) not soft breakfast-style ones. If I was you and wanted millet in my pancakes, I would make a regular pancake batter and add cooked millet to it. Just stir it in at the end before cooking the pancakes. Go with about 1 tablespoon of cooked pancake per number of pancakes you expect the batch to yield. So if the yield on teh recipe is 12 pancakes, you’d put 12 tablespoons of millet (which is 3/4 of a cup). I hope that helps. Let me know how they turn out.
I recently tried millet for the first time a few weeks ago. I like to experiment with different grains. I just had it plain like rice – I’d love to try millet with this recipe – it looks soo good!
★★★★★
They sound (and look) so amazing