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Homemade Crispy Millet Pancake Recipe

  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

DESCRIPTION

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

Scale
  • 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

  1. In a medium saucepan combine the millet with 3 cups water and 1/2 teaspoon salt. Bring it to a boil.
  2. 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.
  3. 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.
  4. Preheat oven to 250F.
  5. Heat 2 teaspoons of the oil over medium heat in a large nonstick or well-seasoned cast iron skillet.
  6. Add 4 big spoonfuls to the pan, spaced out with room to smoosh them down.
  7. 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.
  8. 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).
  9. 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.
  10. Remove pancakes from the oven. Arrange 3 pancakes on a plate.
  11. Top with 1 ounce of smoked salmon, a heaping tablespoon of Greek yogurt and one quarter of the dill.
  12. 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